Ready in 70 minutes

Corn & Zucchini Pudding

  • 15 min
  • 1 h 10 min
  • Serves: 12

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butter 15 mL
small zucchini, finely diced
small onion, finely diced
each salt and pepper, divided 4 mL
fresh corn kernels, divided 1 L
all-purpose flour, divided 60 mL
10% half & half cream, divided 500 mL
eggs, beaten
finely chopped chives 45 mL
ground paprika 7 mL

Nutrition Description Per serving (1/12 of the recipe):
Calories 140
Fat 7 g
Saturated Fat 3.5 g
Carbs 15 g
Sugar 2 g
Protein 5 g
Cholesterol 75 mg
Fibre 1 g
Sodium 190 mg


  1. Preheat oven to 350°F (180°C). Melt butter in skillet over medium heat. Add zucchini, onion, 1/4 tsp (1 mL) each salt and pepper; cook about 5 min. until tender. Transfer mixture to large bowl; reserve 2 tbsp (30 mL) for garnish.
  2. Meanwhile, place corn kernels in saucepan; cover with water. Bring to a boil then immediately reduce heat to medium-low; simmer 2 to 3 min. until tender. Drain corn; reserve 2 tbsp (30 mL) for garnish.
  3. Add 2 cups (500 mL) corn kernels to the large bowl of zucchini and onion mixture. Toss with 1 tbsp (15 mL) flour to coat. Set aside.
  4. In blender, puree remaining corn kernels (excluding garnish) with 1/2 cup (125 mL) cream. Transfer to large bowl; whisk in remaining flour, cream, salt and pepper, eggs, chives and paprika. Fold in flour-coated corn, zucchini, onion mixture. Scrape into greased 8 x 8-in. (20 x 20-cm) baking dish.
  5. Bake 50 to 55 min. until puffed and set. Cool slightly. Garnish with reserved corn, zucchini and onion to serve.

To remove corn kernels from a corn cob, firmly hold cob upright in a bowl. Use a sharp knife to make long downward strokes along the cob, separating the kernels from the cob.

Substitute frozen corn for fresh.

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