Zucchini-Corn Pudding
Zucchini-Corn Pudding is an impressive dinner. Made with 2 tbsp. butter, 2 tbsp. oil, 1/2 c. minced onion, 1/4 c. chopped green pepper and 1 clove garlic, minced, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Saute onion, pepper and garlic in butter and oil until tender. Add zucchini and cook slowly 10 to 15 minutes.
Stir in corn and seasonings.
Add beaten egg yolks, cheese, melted butter and sugar.
Beat egg whites until stiff, fold into vegetable mixture. Pour into greased 2 1/2-quart casserole.
Set in pan of hot water. Bake 1 hour at 350Β°.
May be baked ahead and reheated.
An excellent compliment to a baked ham or turkey!
π· Perfect Pairings
Complete your meal with these
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