Got zucchini, will travel.

There was a side dish my mom used to prepare for almost every Sunday dinner we served. She called it a corn soufflé, I’m not sure where she got the recipe from, Betty Crocker? In any case, I.simply.loved.IT.

I’m surprised I still think and crave that dish given that I was the type of child who would OD on a dish or food once discovered. I’m trying to keep my carb intake down, which is tough for me because most of the veggies I like pack a huge punch in that department. Corn, obviously, falls within that category. Improv time.

I had a couple of zucchinis and a few spears of asparagus left from after our weekend grilling fest. Wonder if I can sub the corn with those two and still have something similar to mom’s dish, while keeping carbs on the DL???

The delicious answer is YES! Yes! It works, oh it works deliciously! It may  not be a fancy soufflé, but you’ll like it anyway. The best part is that you can probably use pretty much any veggie you like and the ratio you prefer. More asparagus, all zucchini, peas, the possibilities are endless.

Zucchini & Asparagus Soufflé-ish

2 medium zuchinnis, cubed (about 3 cps)
+/- 10 asparagus spears, cubed (about 2 cps)
 2-3 slices of bacon, chopped
1/2 cp milk
1 egg
3 tbsp flour
1 cp cheese, shredded (I used cheddar)
1/2 tsp sea salt
1/2 tsp black pepper
1/4 tsp nutmeg, optional
1/2 – 1 tsp red pepper flakes, optional

Preheat oven to 375°. Cook the bacon in a medium skillet until lightly brown, just long enough to render the fat.

In a bowl, beat the egg, milk and flour, then add the rest of the ingredients. Once all the ingredients have been incorporated, add the bacon, including the fat rendered.

Butter a baking dish, something that is about 8 to 10 inches in diameter and add the mixture. Bake for about 30 minutes or until golden brown.

Allow it to rest for at least 5 minutes before serving. YUM!

Cookingly yours,
Anamaris