Louisiana Corn And Rice Recipe Recipe For Zucchini

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORN AND ZUCCHINI MELODY



Corn and Zucchini Melody image

Zucchini, corn, and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!

Provided by MOLSON7

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 5

Number Of Ingredients 6

4 slices bacon
2 cups chopped zucchini
1 ½ cups fresh corn kernels
1 small onion, chopped
1 pinch pepper
¼ cup shredded Monterey Jack cheese

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
  • Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 14.5 g, Cholesterol 12.9 mg, Fat 5.4 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 2.2 g, Sodium 198.6 mg, Sugar 3.2 g

ZUCCHINI AND RICE PATTIES



Zucchini and Rice Patties image

These are very good and easy to throw together, just make sure the pan is heated quite hot before adding as if it is too cool, it makes it harder to handle them and when it comes to flipping they will tend to want to break up. I served these with a corn relish but feel free to have them on their on. I have included the recipe for the relish if you wish to make it.

Provided by The Flying Chef

Categories     Lunch/Snacks

Time 40m

Yield 14 Patties

Number Of Ingredients 12

3/4 cup uncooked brown rice, should make 11/2 cups cooked
2 medium zucchini, coarsely grated
1 onion, finely chopped
2 tablespoons parsley, finely chopped
2 -3 eggs, lightly beaten (I say 2-3 depending on the weight of eggs.)
1 1/2 cups panko breadcrumbs, flakes (Japanese breadcrumbs, you may have to adjust amount if using regular as they are of different textur)
130 g creamed corn
1/4 cup olive oil
250 g sweet corn relish
1 1/4 cups sour cream
2 tablespoons chives, chopped finely
3 drops Tabasco sauce

Steps:

  • Combine rice, zucchini, onion, parsley, egg, panko flakes and corn in a large bowl, stir with a wooden spoon to mix well.
  • Shape into patties (I usually get about 14 patties from this.).
  • Heat oil in a large frying pan, once quite hot, but not smoking, add patties in batches and cook until browned on both sides and heated through. Drain on absorbent paper. I served mine with a dollop of corn relish and cream. Recipe follows.
  • To Serve: Place salad some salad greens on a plate, arrange patties on this and top with relish if desired.
  • Corn Relish and Cream.
  • I think this relish is quite delicious and goes great with the patties, I can't get corn relish where I am so I make my own. I am not sure how using a jar of store bought will adjust the taste, (as this is what I have listed for the recipe.) but I am sure it will still taste great.
  • Combine all ingredients in a bowl. That's it easy peasy, This makes about 2 cups.

FRIED RICE WITH ZUCCHINI, CORN, AND BEANS



Fried Rice With Zucchini, Corn, and Beans image

Make and share this Fried Rice With Zucchini, Corn, and Beans recipe from Food.com.

Provided by ratherbeswimmin

Categories     Long Grain Rice

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 10

2 cups long-grain rice (converted)
1/2 teaspoon salt
4 tablespoons extra virgin olive oil, divided
2 medium zucchini, cut into 1/2 inch dice
8 scallions, chopped (white and green parts)
2 garlic cloves, crushed through a press
2 cups fresh corn kernels (or thawed frozen corn kernels)
2 (15 ounce) cans pinto beans, drained and rinsed
1 1/2 cups low sodium chicken broth, divided
fresh ground black pepper, to taste

Steps:

  • Make the rice at least 4 hours and up to 1 day before serving; bring the rice, 4 cups water, and ½ teaspoon salt to a boil in a saucepan over high heat.
  • Decrease the heat to low and cover tightly; simmer about 18 minutes or until the liquid has evaporated and the rice is tender.
  • Remove pan from heat and let stand for 5 minutes.
  • Fluff the rie with a fork and transfer to a large bowl; cool to room temperature.
  • Cover and refrigerate until the rice is well chilled, at least 4 hours.
  • Heat 2 T. oil in a large skillet over med-high heat.
  • Add in the zucchini; stir/saute 5 minutes or until the zucchini is crisp-tender.
  • Add in the scallions and garlic; stir 1 minute or until the scallions are wilted.
  • Add in the corn, beans, and ½ cup of broth; cook about 3 minutes or until the corn and beans are heated through.
  • Transfer to a platter, loosely cover and keep at room temperature.
  • Heat the remaining 2 tablespoons oil in a large Dutch oven over med-high heat.
  • Add the rice and remaining 1 cup of broth; cook, stirring often to break up the clumps of rice for about 3 minutes or until it is hot.
  • Add in the vegetables and the remaining broth; stir until everything is heated through (2 minutes.).
  • Season with salt and pepper; transfer to a serving bowl; garnish with scallions and serve.

CORN-STUFFED ZUCCHINI



Corn-Stuffed Zucchini image

This is one of my favorite recipes, shared by my best friend.

Provided by RFaith

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 35m

Yield 3

Number Of Ingredients 5

3 zucchini, cut in half lengthwise
1 (8 ounce) package shredded Mexican cheese blend, divided
1 (15 ounce) can corn, drained
1 egg
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Scrape the seeds and some of the meat from each zucchini and transfer to a bowl; add 3/4 of the Mexican cheese blend, corn, egg, salt, and pepper and mix well. Spoon corn mixture into the hollowed-out zucchini shells and arrange on a baking sheet.
  • Bake in the preheated oven for 20 minutes. Sprinkle the remaining cheese over each stuffed zucchini and continue baking until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 461.5 calories, Carbohydrate 35.5 g, Cholesterol 135.2 mg, Fat 27.7 g, Fiber 4.8 g, Protein 25.3 g, SaturatedFat 17.9 g, Sodium 1045.9 mg, Sugar 7.8 g

ZUCCHINI, CORN, AND TOMATO RICE BOWLS.



Zucchini, Corn, and Tomato Rice Bowls. image

This vegetable rice bowl could NOT be any simpler or more delicious! Summer vegetables prepared simply for a healthy dinner.

Provided by Kelly Roenicke

Categories     Main Dish

Time 20m

Number Of Ingredients 8

3 ears corn (kernels cut off)
5 small zucchini
1 sweet onion (diced)
1 1/2 cups cherry tomatoes (sliced in half)
1 Tablespoon olive oil
1 teaspoons Italian Seasoning
salt and pepper to taste
3 cups cooked rice

Steps:

  • Cook the onion in the olive oil in a large skillet over medium heat, until it starts to soften, about 5 minutes.
  • Add the zucchini and corn kernels, and cook for a few minutes until tender. The zucchini should be softer, but still bright green.
  • Add the Italian seasoning, salt, and pepper and stir. At the last minute add the cherry tomatoes and stir.
  • Place the cooked rice in bowls and top with the vegetables.

Nutrition Facts : Calories 275 kcal, Carbohydrate 49 g, Protein 11 g, Fat 4 g, Sodium 21 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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

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.

More about "louisiana corn and rice recipe recipe for zucchini"

ZUCCHINI, CORN AND BLACK BEAN RICE - OLGA'S FLAVOR FACTORY
zucchini-corn-and-black-bean-rice-olgas-flavor-factory image
2019-04-24 If you’re looking for a recipe to make your side dish extra special, this is definitely it. There are so many different textures, flavors and vibrant colors …
From olgasflavorfactory.com
5/5 (1)
Total Time 45 mins
Category Sides
  • Heat the oil in a large, high sided skillet or a Dutch oven. Add the onion, poblano, and garlic. Season with salt and ground black pepper to taste.
  • Cook for about 3 minutes, then add the zucchini. (Instead of julienning the zucchini, you can finely chop it or grate it.) Season with salt again and cook for just 2 minutes or so before adding the corn, rice, lime zest and 1 teaspoon of salt.
  • Mix everything together until the rice is completely coated in all the other ingredients, about 1 minute.


ZUCCHINI RICE - DAMN DELICIOUS
zucchini-rice-damn-delicious image
2015-07-19 In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Remove from heat and stir in black beans, corn, …
From damndelicious.net
4/5 (1)
Estimated Reading Time 4 mins
Servings 6


PARMESAN ZUCCHINI AND CORN - DAMN DELICIOUS
parmesan-zucchini-and-corn-damn-delicious image
2014-07-12 Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; …
From damndelicious.net
4.8/5 (24)
Servings 4


FRAGRANT AND FLAVORFUL ZUCCHINI RICE - LYDIA'S FLEXITARIAN ...
2017-08-28 Add the rice and stir well to coat the grains with the oil and seasoning. Cook for. Add the zucchini and combine again. Stir in the water and lemon juice then let the whole …
From lydiasflexitariankitchen.com
5/5 (1)
Estimated Reading Time 2 mins
Servings 6
Total Time 35 mins
  • Use a heavy sauce pan or skillet to saute the onion in the butter and oil over medium high heat.


ONE-POT GREEK ZUCCHINI RICE - OLIVE TOMATO
2020-10-06 This one-pot zucchini and rice recipe is another delicious way to enjoy zucchini the Mediterranean way. Zucchini and rice are cooked together along with herbs for this …
From olivetomato.com
5/5 (2)
Category Main Course
Cuisine Greek, Mediterranean
Total Time 34 mins
  • In a medium pot heat the olive oil until it starts to shimmer. Add the onion and sauté until soft for about 5 minutes. Then add the zucchini and swirl for a 1-2 minutes and then add the rice and stir gently until the rice is coated with the olive oil.
  • Add the tomato, a pinch of sugar (if using), dry mint and about ¼ cup hot water, stir gently, lower heat to low, cover and let it simmer for about 20 minutes until rice is cooked. Add small amounts (2 tbsp at a time) of hot water if rice is drying out.
  • Once rice is cooked, remove from heat and add the chopped dill, ½ tsp fine sea salt, and a few grinds of fresh black pepper. Stir gently and cover pot again and let it sit 5 minutes.


ZUCCHINI WITH CORN AND CILANTRO RECIPE | HEALTH.COM
2011-08-25 Step 1. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender. …
From health.com
Servings 4
Calories 62 per serving
Total Time 13 mins
  • Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.


SUMMER SUCCOTASH RECIPE | FARM FLAVOR RECIPE
2013-07-23 In a large skillet or saucepan over medium-high heat, saute onion in butter until soft, about 2 minutes.; Add chopped zucchini, and saute 3 minutes. Stir in corn, green beans and tomatoes.. Add salt, pepper, basil and cilantro.
From farmflavor.com
Reviews 1
Author Farm Flavor
User Interaction Count 1
Category Summer


SUMMER CORN PASTA W. ZUCCHINI RECIPE | LUCI'S MORSELS
2020-07-23 Toss and set aside. Heat the remaining olive oil over medium-high in a large pot. Add the corn and cook for 1 minute. Add the zucchini and cook 5 to 10 minutes, until the zucchini reaches your desired tenderness. Reduce the heat to low. Stir in the basil and Parmesan. Add the salt and pepper.
From lucismorsels.com
5/5 (5)
Category Entree, Main Course, Main Dish
Cuisine American, Italian, New American
Estimated Reading Time 5 mins


HOW TO MAKE CORN-ZUCCHINI BAKE RECIPE - RECIPES.NET
2020-07-20 Corn-Zucchini Bake Recipe. Wash zucchini; do not peel. Cut into 1 inch thick slices. Cook, covered, in a small amount of boiling salted water until tender, 15-20 minutes. Drain and mash with fork. Cook onion in 1 tbsp. butter till tender. Combine zucchini, onion, cooked corn, Swiss cheese, eggs, and salt. Turn mixture into a 1 qt. casserole.
From recipes.net
Cuisine A
Total Time 1 hr 20 mins
Category Baked
Calories 216 per serving


MEXICO ON MY PLATE: ZUCCHINI WITH CORN - HONEST COOKING
2011-06-13 Zucchini however is in season and this is a great way to enjoy fresh seasonal zucchini. Once corn comes into season in a few months you can continue to enjoy the dish and compare the taste using canned versus fresh corn on the cob. There are also a few variations to my recipe that you could try to give the dish another dimension. Some people also add fresh …
From honestcooking.com
5/5 (2)
Category Side Dish, Main Dish
Servings 2
Total Time 25 mins


CORN, TOMATO AND ZUCCHINI SKILLET - BAREFEET IN THE KITCHEN
2012-05-24 In a large skillet, warm the oil over medium heat. Add the peppers and saute for a couple minutes, stirring occasionally. Add the zucchini and saute another minute or two, until barely softened. Add the corn and tomatoes and stir to combine. Season with salt and pepper and saute for an additional 1-2 minutes. Add the oregano, toss well and taste.
From barefeetinthekitchen.com
Reviews 12
Estimated Reading Time 2 mins
Servings 5-6


SWEET CORN AND ZUCCHINI RECIPE | MYRECIPES
2010-02-16 Recipes; Sweet Corn and Zucchini; Sweet Corn and Zucchini. Rating: 5 stars. 9 Ratings. 5 star values: 9 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 9 Ratings 9 Reviews Combine two of summer’s most popular veggies in a colorful and tasty side dish. Recipe by Southern Living March 2010 Save Pin Print More. …
From myrecipes.com
5/5 (9)
Total Time 20 mins
Servings 4-6


SWEET CORN AND ZUCCHINI RISOTTO - BOWL OF DELICIOUS
2018-05-17 This vegetarian sweet corn and zucchini risotto recipe is such a great way to enjoy summertime vegetables! The zucchini is grated, so it melts into every bite while still maintaining a great texture, and the corn cobs are used to add flavor and starch to the broth base. The leftovers are great for brunch served with a fried egg on top.
From bowlofdelicious.com
4.8/5 (6)
Total Time 40 mins
Category Main
Calories 465 per serving


ZUCCHINI FRIED RICE RECIPE | MYRECIPES
2018-08-14 Step 4. Add zucchini, and stir to combine. Use a wooden spoon to move mixture to sides of skillet. Add remaining 1 tablespoon oil in center of mixture. Add scallions, garlic, chile-garlic sauce, and ginger to hot oil; cook until fragrant, about 1 minute. Stir in soy sauce, vinegar, and reserved pork mixture; toss to combine.
From myrecipes.com
Total Time 25 mins


SHRIMP AND CORN CHOWDER | RICARDO
2010-11-23 2 cups (500 ml) corn kernels, fresh or frozen; 2 cups (500 ml) Cajun Shrimp (see recipe) 2 tbsp (30 ml) 35% cream; Salt and pepper; Preparation. In a saucepan, brown 2 slices of chopped bacon in 15 ml (1 tablespoon) of olive oil. Remove the bacon with a slotted spoon and set aside on paper towels. In the same saucepan, brown 1 chopped onion. Sprinkle with 30 ml …
From ricardocuisine.com
5/5 (23)
Total Time 45 mins
Category Appetizers
Calories 880 per serving


790 LOUISIANA LAGNIAPPE IDEAS | RECIPES, SOUTHERN RECIPES ...
Apr 19, 2018 - Favorite Southern Recipes of North and South Louisiana. See more ideas about recipes, southern recipes, food.
From pinterest.com


ZUCCHINI FRIES | LOUISIANA KITCHEN & CULTURE
Method: Preheat oven to 450ºF. Trim ends from zucchini; cut in half crosswise, then slice lengthwise, 2 to 3 slices, depending on size. Sprinkle with salt, tossing to coat. Place a baking rack on a dish towel or baking sheet; arrange salted zucchini on rack in a single layer and allow to drain for about 20 minutes. Rinse zucchini and pat dry.
From louisiana.kitchenandculture.com


LOUISIANA CRAWFISH CORNBREAD RECIPES
Remove from the heat. Stir in jalapenos; set aside. , In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan ...
From tfrecipes.com


BLACK BEANS RICE CORN - ZUCCHINI RECIPES
Black Beans Corn and Yellow Rice AllRecipes olive oil lime juice black beans ground cumin rice whole kernel corn drained and 1 more Chicken Rice Bowls Lets mingle fresh lime tortilla strips dressing chicken uncle ben pico de gallo and 7 more. Grill corn onions and bell pepper turning frequently until tender and charred 10 to 12 minutes. Both are rice that is toasted first and then …
From zucchini-recipes.blogspot.com


SICILIAN EGGPLANT AND ZUCCHINI ROLLATINI | LOUISIANA ...
Arrange the zucchini slices on the rack in the broiler pan and broil until barely cooked on one side, about 4 minutes. Turn the zucchini slices over and broil until just tender, 2-3 minutes longer. Remove the slices from the broiler, transfer to a plate and let cool. Position a rack in the middle of an oven and preheat to 400°F (200° C). Lightly brush the remaining olive oil over the bottom ...
From louisiana.kitchenandculture.com


ZUCCHINI AND CORN RELISH - RECIPE | COOKS.COM
1 tbsp. allspice. In large bowl, mix zucchini, celery, red peppers, corn, and salt. Cover and refrigerate 12 to 18 hours. Drain vegetables in sieve, pressing out liquid with the back of spoon. In large saucepan, combine vinegar, water, sugar, onion, celery seed, and turmeric. Tie allspice in cheese-cloth and add to saucepan.
From cooks.com


Related Search