REFRIED BEAN, ZUCCHINI AND CORN GRATIN
This is my own interpretation of a traditional Southwestern dish (that has many interpretations) called Three Sisters Casserole. Three Sisters refers to the Native American practice of growing corn, beans and squash in the same field. I've seen many different recipes for Three Sisters Casserole and Three Sisters Gratin, some using winter squash, more using summer squash. Sometimes the vegetables are combined and topped with a layer of polenta. In this version, each element gets its own flavorful layer. Although you can use canned beans for the dish, I urge you to use simmered beans because the refried beans will taste best if you reduce them in their flavorful broth.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oven to 375 degrees. Oil or butter a 2-quart baking dish or gratin dish.
- Refry beans: Drain off about 1/2 cup of liquid from beans, retaining it in a separate bowl to use later for moistening beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and optional chipotle. Fry beans, stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan. Stir up crust and mix into the beans. Cook until beans are thick but not dry, about 10 minutes. Add liquid you saved from the beans if they seem too dry. Taste refried beans and adjust salt (they probably won't need any as the broth reduces when you refry them). Spread in an even layer in the baking dish. (Note: If you use canned beans, do not drain. The frying process will go more quickly.)
- Clean and dry skillet. Heat over medium heat and add olive oil. Add onion and cook, stirring, until tender, about 5 minutes. Add a pinch of salt and garlic and cook, stirring, until garlic is fragrant, about 30 seconds. Add squash, oregano, salt and pepper, and turn up heat slightly. Cook, stirring often or tossing in pan, until squash is translucent and tender, 5 to 10 minutes. Taste and adjust seasoning. Spread in an even layer over the beans.
- Combine corn and milk in a saucepan and bring to a simmer. Simmer 5 minutes, until corn is just tender. Stir in cornmeal and minced serrano, add salt to taste, and continue to simmer until mixture is thick, 3 to 5 minutes. Stir in grated cheese. Remove from heat and spread in an even layer over squash. Sprinkle crumbled cheese over top. Dot with butter or drizzle on oil.
- Place in oven and bake 25 minutes, until bubbly and crumbled cheese is lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 16 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 1021 milligrams, Sugar 10 grams, TransFat 0 grams
ZUCCHINI AND CORN GRATIN
Fresh corn kernels and slices of jalapeno pepper are cooked in a creamy sauce with zucchini and lots of shredded cheese then popped under the broiler for a comforting cheesy side dish.
Provided by Kraft
Categories Kraft Natural Shredded Cheese
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
- Mix flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
- Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 46.1 g, Cholesterol 24.3 mg, Fat 10.5 g, Fiber 6.6 g, Protein 13.1 g, SaturatedFat 5.2 g, Sodium 182.4 mg, Sugar 9.5 g
CORN AND VEGETABLE GRATIN WITH CUMIN
This pretty gratin is not as rich as it tastes. I blend the kernels from one of the ears of corn with eggs and milk for a sweet, rich custard that holds it all together. Cumin seeds accent the mixture and give it a Southwestern twist.
Provided by Martha Rose Shulman
Categories casseroles, side dish
Time 1h
Yield Serves six
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Set aside the kernels from one of the ears of corn. Heat the olive oil in a large, nonstick skillet over medium heat and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add the red pepper and a generous pinch of salt. Cook, stirring often, until the onions and peppers are tender, about five minutes. Add the garlic and the zucchini, stir together and add another generous pinch of salt and some pepper. Cook, stirring often, until the zucchini is just beginning to look bright green and some of the slices are translucent. Stir in the kernels from one of the ears of corn. Stir together for a minute or two, and remove from the heat. Scrape into a large bowl.
- Place the remaining corn kernels in a blender jar, and add the eggs, milk and 1/2 teaspoon salt. Blend until smooth. Pour into the bowl with the vegetables. Add the cumin and the cheese, and stir everything together. Scrape into the gratin dish.
- Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 9 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 313 milligrams, Sugar 4 grams, TransFat 0 grams
ZUCCHINI AND CORN GRATIN
Fresh corn kernels and slices of jalapeno pepper are cooked in a creamy sauce with zucchini and lots of shredded cheese then popped under the broiler for a comforting cheesy side dish.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
- Mix flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
- Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 46.1 g, Cholesterol 24.3 mg, Fat 10.5 g, Fiber 6.6 g, Protein 13.1 g, SaturatedFat 5.2 g, Sodium 182.4 mg, Sugar 9.5 g
ZUCCHINI-CORN GRATIN
Enjoy this delicious gratin made with zucchini and corn that's ready in about an hour - perfect for French-style dinner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook 2 minutes, stirring frequently, until onion is crisp-tender.
- Stir in zucchini, corn and water. Reduce heat to medium; cover and cook 9 to 11 minutes, stirring occasionally, until zucchini is tender. Remove from heat. While still in skillet, mash zucchini slightly with fork.
- In large bowl, beat egg, milk, salt and pepper with fork until well blended. Stir in zucchini mixture, 3/4 cup of the stuffing mix and 1/2 cup of the cheese. Spoon into baking dish.
- In small microwavable bowl, microwave remaining 1 tablespoon butter on High 15 to 20 seconds or until melted. Stir in remaining 1/2 cup stuffing mix and 1/2 cup cheese. Sprinkle evenly over zucchini mixture.
- Bake uncovered 25 to 30 minutes or until set and topping is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 230, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
PINTO BEAN ZUCCHINI BOATS
Zucchini shells take center stage when filled with vegetables, beans and sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook until crisp-tender, 5-8 minutes. Drain and set aside. , In a large skillet, saute the onion and zucchini pulp in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat until heated through, about 5 minutes. Sprinkle with cheese; cover and cook until cheese is melted, about 1 minute. Spoon into zucchini shells; sprinkle with tomato.
Nutrition Facts : Calories 377 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1310mg sodium, Carbohydrate 55g carbohydrate (22g sugars, Fiber 9g fiber), Protein 17g protein.
More about "refried bean zucchini and corn gratin recipes"
REFRIED BLACK OR PINTO BEAN, ZUCCHINI AND CORN GRATIN ...
From diningandcooking.com
Estimated Reading Time 3 minsCalories 629 per serving
GREEN BEANS, ZUCCHINI AND CORN, ALL THE RECIPES FOR FRESH ...
From jamiegeller.com
ZUCCHINI CORN RELISH - COTTAGE AT THE CROSSROADS
From cottageatthecrossroads.com
WORLD BEST JALAPENO FOOD RECIPES: ZUCCHINI AND CORN GRATIN
From worldbestjalapenorecipes.blogspot.com
THE EASIEST ZUCCHINI AND SWEET CORN FRITTERS RECIPE ...
From wholefoodbellies.com
TOP 49 REFRIED BEAN ZUCCHINI AND CORN GRATIN RECIPE NYT
From faqrecipes.com
REFRIED BEAN, ZUCCHINI AND CORN GRATIN RECIPE | RECIPE ...
From pinterest.com
REFRIED BEAN, ZUCCHINI AND CORN GRATIN | MEGAN | COPY ME THAT
From copymethat.com
REFRIED BEAN, ZUCCHINI AND CORN GRATIN RECIPE - NYT ...
From trello.com
REFRIED BEAN, ZUCCHINI AND CORN GRATIN - MASTERCOOK
From mastercook.com
REFRIED BEANS CASSEROLE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
GRILLED ZUCCHINI + REFRIED BEAN TOSTADAS & HABANERO SALSA ...
From twoandaknife.com
ZUCCHINI AND CORN GRATIN RECIPE - DELISH.COM
From delish.com
ZUCCHINI AND CORN GRATIN FOOD- WIKIFOODHUB
From wikifoodhub.com
ZUCCHINI REFRIED "BEANS" — SARA MCGLOTHLIN
From saramcglothlin.com
EASY VEGETARIAN ENCHILADAS WITH REFRIED BEANS & VEGETABLES
From carveyourcraving.com
REFRIED BEAN, ZUCCHINI AND CORN GRATIN RECIPE | RECIPE ...
From pinterest.com
ZUCCHINI AND CORN GRATIN – DRSTARVE
From drstarve.com
BLACK BEAN, CORN, AND ZUCCHINI ENCHILADA - EASY ZUCCHINI ...
From kidneyrd.com
GRILLED ZUCCHINI AND CORN TACOS RECIPE WITH REFRIED BEANS ...
From washingtonpost.com
ZUCCHINI AND CORN GRATIN - KRAFT NATURAL SHREDDED CHEESE
From worldrecipes.org
FARM FRESH FEASTS: ZUCCHINI-REFRIED BEAN-CORN ENCHILADAS ...
From farmfreshfeasts.com
CORN BEANS AND SQUASH RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ZUCCHINI AND CORN GRATIN!!!! – MOMS FOODIE
From momsfoodie.com
MEXICAN CORN, BEAN AND PASTA GRATIN RECIPE | EAT SMARTER USA
From eatsmarter.com
REFRIED BEAN, ZUCCHINI AND CORN GRATIN RECIPE | RECIPE ...
From pinterest.co.uk
ZUCCHINI-REFRIED BEAN-CORN ENCHILADAS (COOKING FROM THE ...
From pinterest.ca
ZUCCHINI SQUASH AND CORN CASSEROLE BEST RECIPES
From recipesforweb.com
RECIPES FOR REFRIED BEANS | DEPORECIPE.CO
From deporecipe.co
10 BEST MEXICAN REFRIED BEAN CASSEROLE RECIPES | YUMMLY
From yummly.com
GRILLED ZUCCHINI AND CORN TACOS • HAPPY KITCHEN
From happykitchen.rocks
BLACK BEAN, CORN, AND ZUCCHINI ENCHILADAS RECIPE
From myrecipes.com
180 CASSEROLE IDEAS IN 2022 | RECIPES, COOKING RECIPES ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love