Corn Zucchini Tomatoes With Cilantro Recipes

CORN, ZUCCHINI & TOMATOES WITH CILANTRO

Corn, Zucchini & Tomatoes with Cilantro image

To make a company-worthy dinner, spoon the veggies onto a plate, then top with a zero Points grilled salmon fillet or skinless boneless chicken breast.

Time 24m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 Tbsp Olive oil
1 medium Uncooked onion(s) chopped
1 medium clove(s) Garlic clove(s) minced
1 medium Jalapeño pepper(s) seeded and minced
10 oz Frozen corn kernels (package), or 1 1/2 cups fresh corn kernels from 2 ears
1 medium Uncooked zucchini chopped
1 item(s), medium Uncooked bell pepper(s) red variety, chopped
1 tsp Ground cumin
1 cup(s) Fresh cherry tomato(es) halved
2 Tbsp Cilantro chopped
1 Tbsp Fresh lime juice
0.75 tsp Table salt
0.25 tsp Black pepper

Steps:

1 Heat oil in large skillet over medium-high heat; add onion, garlic, and jalapeño. Cook, stirring often, until softened, about 5 minutes.
2 Add corn, zucchini, bell pepper, and cumin; cook, stirring often, until softened, 7-8 minutes. Stir in cherry tomatoes and cook just until warmed through, about 1 minute.
3 Remove from heat and stir in cilantro, lime juice, salt, and pepper.
Serving size: 1 cup

Nutrition Facts : Calories 74 kcal

ZUCCHINI, CORN & TOMATO SAUTE

Zucchini, Corn & Tomato Saute image

This is a great way to use up some of your garden zucchini. We always have tons of zucchini and have to think of ways to use it up. This is a great veggie side dish that can go with any summer dish. I served it up with steak and a side of rice. Very yummy!

Provided by LoveLilKai

Categories Corn

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 medium zucchini, chopped
1 (8 ounce) bag frozen corn
2 medium roma tomatoes, chopped
1 small red onion
1 cup cheddar cheese, grated
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon olive oil
1 pinch salt, to taste
1 pinch pepper, to taste

Steps:

Take first 4 ingredients and saute with the olive oil. Saute for about 10 minutes, then cover and continue to cook on medium heat for about 5 minutes or more (depending if you want the zucchini crisp or soft and tender). Add desired salt and pepper to seasoning to taste. Spoon butter and sprinkle cheese over the veggie mixture. Mix to melt cheese and serve!

ZUCCHINI, CORN, AND TOMATO COMBO

Zucchini, Corn, and Tomato Combo image

nice side dish with burgers or a steak...you really can add any veg..or drained can of black beans also in this recipe.....

Provided by andypandy

Categories Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces fresh corn or 16 ounces frozen corn kernels
1 medium onion, chopped
1 clove garlic, chopped
1/2 medium red bell peppers or 1/2 medium green bell pepper, chopped
2 tablespoons bacon fat
3 large tomatoes, fresh chopped (use plum they are meatier.)
3 medium zucchini, cut into 1/4 inch slices
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

Cook and stir onion and garlic and bell pepper in the bacon fat until tender.
Stir in all remaining ingredients.
Heat until boiling.
Simmer until vegies are tender about 10 minutes.
When chopping the peppers, tomatoes, and zucchini, try to keep them all in nice big bite size fork pick up pieces-- Can really make the same chopping smaller and serving raw as a salsa with a using fresh lime juice.

Nutrition Facts : Calories 112, Fat 1.4, SaturatedFat 0.2, Sodium 220.8, Carbohydrate 24.7, Fiber 4.7, Sugar 8.4, Protein 4.8

CORN AND ZUCCHINI SAUTé

Corn and Zucchini Sauté image

Categories Vegetable Side Sauté Corn Zucchini Summer Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1/2 cup chopped scallions
1/2 teaspoon finely chopped garlic
2 cups corn (from about 4 ears)
2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped fresh cilantro

Steps:

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.

ZUCCHINI, CORN, AND TOMATO PIE

Zucchini, Corn, and Tomato Pie image

Still trying to figure out what to do with the zucchini? Here's a great dish that is absolutely delicious!

Provided by Kim Graber

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Yield 6

Number Of Ingredients 7

Ingredients

1 ½ cups grated zucchini
¾ cup buttermilk baking mix
1 tomato, chopped
½ cup fresh corn kernels
½ cup diced onion
¾ cup shredded Cheddar cheese
2 eggs, beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 16.8 g, Cholesterol 76.8 mg, Fat 6.8 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 3.6 g, Sodium 406.2 mg, Sugar 2.9 g

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