SPICY ZUCCHINI CORN MEDLEY
One day when I was a girl, a neighbor brought over a dish similar to this one. Years later, I decided to re-create it. My family likes it today as much as I did back then. -Marian Quaid-Maltagliati, Nipomo, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 1-1/2-qt. microwave-safe dish, combine zucchini and water. Cover and microwave on high for 1-1/2 minutes; drain. Stir in the hominy, corn, jalapeno and salt. Cover and microwave on high for 2-3 minutes. , Sprinkle with cheese. Cook, uncovered, on high for 1-2 minutes until cheese is melted and vegetables are tender. Let stand for 2 minutes before serving.
Nutrition Facts : Calories 167 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 810mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
ZUCCHINI CORN SAUTE
I enjoy ethnic cooking. So I usually serve this quick side dish with baked chile relenos and diced fresh tomatoes. It's also good with a Moroccan-type meal. -Barbara Lundgren of New Brighton, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a nonstick skillet, saute zucchini and onion in oil for 4-5 minutes. Stir in corn; saute 2 minutes longer or until vegetables are tender. Sprinkle with salt, cumin and pepper.
Nutrition Facts : Calories 104 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CORN ZUCCHINI SAUTE
This side makes a colorful accompaniment to the pork chops or to any Mexican-style meal. I've loved this dish since I was a child.-Sylvia Sonnenburg, Sonnenburg, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally., Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 256 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 535mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
CORN ZUCCHINI SKILLET
This dish is a summer favorite with fresh zucchini, yellow summer squash, and corn, smothered in gooey Cheddar cheese!
Provided by EcoCrafty
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes. Plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.
- Melt the butter in a large skillet with a lid over medium heat, and cook and stir the onion until translucent and beginning to brown, about 5 minutes. Stir in the corn; cook and stir until cooked through, about 5 minutes. Add the zucchini and yellow squash slices, and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.
- Remove the lid, season the vegetables with salt and pepper, and sprinkle with Cheddar cheese. Place the lid back on the skillet, and turn off the heat. Allow the cheese to melt, and serve hot.
Nutrition Facts : Calories 331.2 calories, Carbohydrate 32.6 g, Cholesterol 49.7 mg, Fat 17.9 g, Fiber 6.3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 291.9 mg, Sugar 10.9 g
CORN-STUFFED ZUCCHINI
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
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 CASSEROLE
I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
JON'S CORN AND ZUCCHINI
A real tasty side dish. Top with Parmesan cheese for added flavor.
Provided by Jon Cline from vegas
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Melt the butter in a skillet over medium heat. Add the zucchini, onion, sweet corn, black olives, and garlic to the skillet; season with the Cajun seasoning blend. Cook and stir until the vegetables have softened, about 10 minutes.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 13.6 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 9.8 g, Sodium 394.7 mg, Sugar 4.7 g
FRESH CORN AND ZUCCHINI SAUTE
Fresh Corn and Zucchini Saute is a simple and delicious summer side flavored with browned butter.
Provided by skinnysouthern
Categories Side Dish
Time 17m
Number Of Ingredients 6
Steps:
- Heat butter over medium heat in a large skillet. Cook for 1 to 2 minutes, stirring occasionally. You want it to get lightly browned.
- Ann onion and zucchini. Cook for 2 minutes.
- Add corn kernels and cook for 6 to 8 minutes or until corn is cooked to your liking.
- Season to taste with salt and pepper. Add red pepper flakes if using.
Nutrition Facts : Calories 88 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 74 mg, Sugar 3 g, ServingSize 1 serving
ZUCCHINI LATKES
My husband, Avi, and I carry prepare these delicious latkes with our children, Sara, 10, and Yaakov, 5. This year, Sara is old enough to help make the latkes (the oil can get very hot, so be careful). I serve my latkes with sour cream, cottage cheese and applesauce, plus a salad on the side.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 16 latkes.
Number Of Ingredients 8
Steps:
- In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt. , In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired.
Nutrition Facts :
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- Heat the grill to medium-high heat. Grill corn on the cob for 5 minutes. Add the zucchini to the grill and cook for another 8 minutes or so, until the corn starts to char and the zucchini is cooked but still firm. Rotate the vegetables every few minutes during the cooking process.
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