Creamy Corn Zucchini Chipotle Bake Recipes

CHIPOTLE PAN-ROASTED ZUCCHINI

Steps:

• Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 2 min. or until crisp-tender. Add zucchini, corn and peppers; cook 3 min., stirring occasionally.
• Cover; cook on low heat 7 min. or until zucchini is tender. Remove from heat.
• Add sour cream and cheese; mix well. Sprinkle with cilantro.

CREAMY CORN, ZUCCHINI & CHIPOTLE BAKE

Steps:

• Heat oven to 350°F.
• Heat dressing in large skillet on medium-high heat. Add onions and bacon; cook and stir 5 min. or until onions are crisp-tender. Stir in zucchini; cook 8 to 10 min. or until lightly browned, stirring occasionally. Drain. Add corn, 1 cup cheese, sour cream and peppers; mix well.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese.
• Bake 15 min. or until cheese is melted and vegetable mixture is heated through; stir. Sprinkle with cilantro.

ZUCCHINI AND CORN CASSEROLE

Steps:

• Preheat oven to 350 °F. Cook zucchini in enough boiling salted water to cover, about 5-6 minutes, or until just tender. Drain, cut into chunks and combine with corn and eggs.
• Sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture and season with salt, pepper and paprika. Add cream cheese and mix.
• Pour mixture into a greased casserole dish. Sprinkle cheese on top. Bake uncovered for 25 minutes, or until lightly browned and bubbly.

ZUCCHINI CORN BAKE

Steps:

• In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

CORN AND ZUCCHINI CAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine the creamed corn, zucchini, flour, garlic powder, paprika, salt, pepper, and cornmeal and stir until well combined.
• Grease a baking sheet with nonstick spray. Using a ¼ cup (30 grams) measuring cup, scoop the batter into pancakes on the baking sheet.
• Bake for 10 minutes. Flip and brush with olive oil, then bake for another 10-15 minutes, until golden brown.
• Serve with avocado crema and scallions.
• Enjoy!

CREAMY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 deg.
• Cook zucchini in boiling water til tender. Drain and place in casserole.
• In a sauce pan, melt butter. Stir in sour cream, cheese, salt and paprika. Cook slowly until the cheese melts.
• Remove from heat and add egg and chives.
• Stir into 1 1/2 quart casserole with zucchini.
• Toss cracker or bread with 2 T. butter and put on top of the veggie mixture. Bake at 350 deg. for 20 minutes.
• Most of the time she used zucchini but other veggies also.

ZUCCHINI CORN PARMESAN BAKE RECIPE

Steps:

• Heat your oven to 350°F.
• In large skillet, heat your olive oil on medium high heat and put in your onions and garlic. Cook and stir for 5 min. or until onions are tender.
• Stir in zucchini and cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally.
• Remove from heat and add corn, cheeses, and salt and pepper.
• Place into a 9 X 9 inch pan and bake uncovered for 15 minutes.
• Remove and serve.

ZUCCHINI CORN CASSEROLE

Steps:

• In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.

FRESH CORN AND ZUCCHINI CASSEROLE

Steps:

• Scrape the kernels from the corn. There should be about 2 1/2 cups.
• Trim off the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about 2 cups.
• Core, seed and remove the veins from the yellow pepper. Cut the pepper into half-inch pieces. There should be about 1 1/2 cups.
• Heat the butter in a casserole and add the onions and pepper pieces.
• Cook, stirring, about 2 minutes and add the zucchini and corn. Cook, stirring, about 1 minute. Add the cream, salt and pepper. Cover and cook 3 minutes. Add the basil and stir to blend. Serve.

CHIPOTLE CREAMED CORN

Steps:

• Prepare Chipotle Cream first- In a small bowl, whisk together the sour cream, cream and pureed chipotle.
• Set aside.
• In a large saute pan over medium-high heat, heat oil.
• Add onion, zucchini and corn; saute until half done, about 2 to 3 minutes.
• Add Chipotle Cream and cook until just thickened and coating corn.
• Season liberally with salt to taste.
• Garnish with chives.

ZUCCHINI CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
• Bake in a preheated oven for 60 minutes.