Sweet Corn Zucchini And Tomatoes With Bulgur Recipes

SWEET CORN, ZUCCHINI, AND TOMATOES WITH BULGUR

Steps:

• Combine bulgur, 1 1/2 cups water, 1/4 teaspoon salt, and a drizzle of oil in a small saucepan. Bring to a simmer, then reduce heat to low. Cover and cook until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and transfer to a large bowl.
• Meanwhile, heat oil in a large skillet over medium-high. Add scallions and cook, stirring, until fragrant, about 2 minutes. Add garlic and zucchini; season with salt and cook, stirring occasionally, until golden and softened, 6 to 8 minutes. Add butter and corn and cook, stirring, until corn is crisp-tender, 2 to 3 minutes.
• Add tomatoes and cook until they just begin to release juices, 1 to 2 minutes. Season to taste. Add zucchini mixture to bulgur and toss. Fold in arugula and sprouts. Shave cheese over salad and serve.

BASIL CORN & TOMATO BAKE

Steps:

• Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.

ZUCCHINI, CORN, AND TOMATO COMBO

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.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

PASTA WITH CORN, ZUCCHINI AND TOMATOES

Steps:

• Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
• Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
• While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.