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Flavors Of Corn, Zucchini Blend Well In Pudding

Betty Rosbottom Los Angeles Times Service

During a recent dinner that centered around a roast leg of lamb, our guests ate heartily and remarked that the accompanying corn and zucchini pudding was their favorite dish. It was mine also, because the flavors of the summer vegetables complemented one another so well.

I sauteed chopped leeks along with corn kernels and diced zucchini in a little oil and then combined them with half and half, eggs, fontina cheese and fresh basil. I baked the pudding until set and a rich golden color appears on top.

Once cooked, the dish can be covered loosely with foil and will stay warm for up to half an hour. It can also be prepared in advance and reheated, making it ideal for entertaining.

Summer Corn and Zucchini Pudding

This would be equally good with barbecued chicken, boiled lobsters or grilled steaks.

2 tablespoons oil

2 cups chopped leeks, white and light green parts only (about 2 medium leeks)

2 cups corn kernels (scraped from about 4 ears)

2 cups diced (1/2-inch) zucchini (3 to 4 small zucchini)

3/4 teaspoon salt

1/8 teaspoon cayenne pepper

Several grinds black pepper

2 large eggs plus 2 egg whites

2 cups half and half

1 cup shredded fontina cheese (see note)

1/4 cup chopped fresh basil, plus extra basil sprigs for garnish

Heat oil in large, heavy skillet over medium-high heat. When hot, add leeks and cook, stirring, until softened slightly, 3 to 4 minutes. Add corn, zucchini, salt, cayenne and black pepper and cook, stirring constantly, 5 minutes longer. Remove pan from heat and set aside.

In large mixing bowl whisk together eggs, egg whites and half and half. Stir in cheese and chopped basil. Add corn mixture.

Spray large oven-to-table pan with nonstick vegetable cooking spray and pour in pudding mixture. Bake, uncovered, on middle rack at 350 degrees until pudding is set and golden on top, 55 to 60 minutes. Remove and cool 5 minutes. Cut into portions. Garnish each with basil sprig.

Yield: 6 to 8 servings.

Note: This pudding can be made ahead. Cool, cover and refrigerate. Loosely cover with foil and reheat in 350-degree oven until hot, about 20 minutes or longer.

If fontina cheese is not available, another mild cheese (Havarti or Monterey Jack, for examples) could be substituted.