Corn & Zucchini Pudding

Prep time: 15min

Total time: 70min

Serves: 12

Ingredients
Nutritional Information

1 tbsp

butter

15 mL

small zucchini, finely diced

small onion, finely diced

3/4 tsp

each salt and pepper, divided

4 mL

4 cups

fresh corn kernels, divided

1 L

1/4 cup

all-purpose flour, divided

60 mL

2 cups

10% half & half cream, divided

500 mL

eggs, beaten

3 tbsp

finely chopped chives

45 mL

1 1/2 tsp

ground paprika

7 mL

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

cholestrol

75 mg

fibre

1 g

sodium

190 mg

Directions

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.
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.
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.
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.
Bake 50 to 55 min. until puffed and set. Cool slightly. Garnish with reserved corn, zucchini and onion to serve.