Tomato Corn Zucchini Casserole Recipe Recipes Recipe For Banana

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

ZUCCHINI CORN CASSEROLE



Zucchini Corn Casserole image

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

1-1/2 cups coarsely chopped zucchini
1-1/2 cups fresh or frozen corn
1 medium onion, finely chopped
1/2 cup diced sweet red pepper
2 teaspoons reduced-sodium chicken bouillon granules
1/2 cup fat-free milk
2 cans (4 ounces each) chopped green chilies
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 cup shredded reduced-fat Monterey Jack cheese, divided

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

TOMATO ZUCCHINI CASSEROLE



Tomato Zucchini Casserole image

A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.

Provided by DELTAQUEEN50

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 4

Number Of Ingredients 11

1 ½ cups grated Cheddar cheese
⅓ cup grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
¼ cup butter
2 tablespoons finely chopped onion
¾ cup fine bread crumbs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
  • In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
  • Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
  • Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
  • Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g

ZUCCHINI CASSEROLE



Zucchini Casserole image

Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter
4 medium zucchini, cut into 1/2-inch-thick rounds (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 yellow bell pepper, diced
1/2 medium onion, diced
2 cloves garlic, minced
1/2 cup sour cream
4 large eggs
8 ounces shredded Cheddar (about 2 cups)
1/2 cup fresh flat-leaf parsley, chopped
1/2 teaspoon Italian seasoning
2 cups cornflakes
1/2 teaspoon hot sauce, such as Tabasco

Steps:

  • Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
  • Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
  • Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
  • Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.

CORN, TOMATO AND ZUCCHINI SALAD



Corn, Tomato and Zucchini Salad image

Provided by Food Network

Time 12h5m

Yield 8 servings

Number Of Ingredients 9

6 ears of corn, cooked
8 small vine ripened tomatoes, seeded and cut into 1 inch chunks
1 small red onion, cut into 1/4-inch cubes
1/2 cup olive oil
1 tablespoon mustard
2 1/2 tablespoons white wine vinegar
4 medium zucchini, seeded, cut into 3/4 inch thick half moons and parboiled for 1 minute
Washed lettuce leaves
1/2 cup pitted Kalamata olives, cut into slivers

Steps:

  • Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives.

ZUCCHINI, CORN, AND TOMATO PIE



Zucchini, Corn, and Tomato Pie image

Still trying to figure out what to do with the zucchini? Here's a great dish that is absolutely delicious!

Provided by Kim Graber

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Yield 6

Number Of Ingredients 7

1 ½ cups grated zucchini
¾ cup buttermilk baking mix
1 tomato, chopped
½ cup fresh corn kernels
½ cup diced onion
¾ cup shredded Cheddar cheese
2 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
  • In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 16.8 g, Cholesterol 76.8 mg, Fat 6.8 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 3.6 g, Sodium 406.2 mg, Sugar 2.9 g

ZUCCHINI, CORN, AND TOMATO COMBO



Zucchini, Corn, and Tomato Combo image

nice side dish with burgers or a steak...you really can add any veg..or drained can of black beans also in this recipe.....

Provided by andypandy

Categories     Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

16 ounces fresh corn or 16 ounces frozen corn kernels
1 medium onion, chopped
1 clove garlic, chopped
1/2 medium red bell peppers or 1/2 medium green bell pepper, chopped
2 tablespoons bacon fat
3 large tomatoes, fresh chopped (use plum they are meatier.)
3 medium zucchini, cut into 1/4 inch slices
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 112, Fat 1.4, SaturatedFat 0.2, Sodium 220.8, Carbohydrate 24.7, Fiber 4.7, Sugar 8.4, Protein 4.8

PASTA, ZUCCHINI, TOMATO, CORN BAKE



Pasta, Zucchini, Tomato, Corn Bake image

Make and share this Pasta, Zucchini, Tomato, Corn Bake recipe from Food.com.

Provided by LisaAD

Categories     Penne

Time 55m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 15

1/2 lb penne
6 tablespoons olive oil, plus more as needed
2 ears corn
fresh ground black pepper, to taste
8 zucchini, about 2 lb. total, cut into half-moons
1/2 yellow onion, diced
4 tomatoes, cored, seeded and cut into 1-inch chunks
1 tablespoon sliced garlic
1 teaspoon chopped fresh oregano
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/4 cup white wine
1/2 cup thinly sliced fresh basil
6 ounces mozzarella cheese, grated
2 ounces parmigiano-reggiano cheese, grated

Steps:

  • Preheat an oven to 400ºF.
  • Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
  • In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
  • Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
  • Set the pan over medium-low heat. Add the onion, 1 teaspoons salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
  • Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm. Serves 8.
  • Williams-Sonoma Kitchen.

CORN, ZUCCHINI, AND TOMATO PIE



Corn, Zucchini, and Tomato Pie image

Provided by Diane Phillips

Categories     Tomato     Bake     Parmesan     Corn     Zucchini     Summer

Yield Makes 6 to 8 servings

Number Of Ingredients 10

3 cups fresh, or frozen and defrosted corn kernels
5 small zucchini, cut into matchstick pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh dill weed
2 tablespoons melted butter
3 to 4 vine-ripened tomatoes, cut into 1/2-inch slices
1/2 cup freshly grated Parmesan cheese
1/4 cup dry bread crumbs
2 tablespoons olive oil

Steps:

  • Preheat the oven to 375°. In a 13 by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables. Cover the vegetable swith the tomatoes. Sprinkle with the remaining salt and pepper.
  • In a small bowl, combine the cheese and the bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil. Bake the pie for 30 minutes, or until the cheese is bubbling. Remove it from the oven, and let it stand for 5 minutes before serving.

More about "tomato corn zucchini casserole recipe recipes recipe for banana"

ZUCCHINI, CORN, AND TOMATO CASSEROLE | DESTINATION DELISH
zucchini-corn-and-tomato-casserole-destination-delish image
2015-09-22 Chop the toasted bread into cubes. In a large microwave-safe bowl, melt 1 tablespoon of butter. Add the bread cubes to the bowl and stir. In a …
From destinationdelish.com
Servings 6
Total Time 55 mins


ZUCCHINI, CORN, BLACK BEAN & TOMATO CASSEROLE RECIPE ...
Strain Corn and place on top of zucchini evenly. Rinse and drain balck beans, then pour on top of corn evenly. Strain Diced tomatoes and pour on top of black beans evenly. Sprinkle with your choice of cheese. I season with a dash of salt, pepper, garlic and occassionally red pepper. Recipe submitted by SparkPeople user NR1982.
From recipes.sparkpeople.com
Servings 6
Calories 96 per serving


ZUCCHINI TOMATO RICE CASSEROLE - 500,000+ RECIPES, MEAL ...
In a saucepan, cook zucchini in 1 in. of water until crisp-tender; drain and set aside. Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese.
From bigoven.com


CORN & ZUCCHINI CASSEROLE - DIARY OF A RECIPE COLLECTOR
2015-08-06 1 can cream-style corn. 2 cups shredded zucchini (about 2 small zucchini) Instructions. Preheat oven to 375. Place stick of butter in a 7 x 10 baking dish. Place in oven to melt butter while the oven preheats. In a large mixing bowl, mix cornbread mix, egg, and milk until combined. Mix in onion, cream-style corn, and shredded zucchini.
From diaryofarecipecollector.com


ZUCCHINI AND TOMATO CASSEROLE RECIPE
Zucchini and tomato casserole recipe. Learn how to cook great Zucchini and tomato casserole . Crecipe.com deliver fine selection of quality Zucchini and tomato casserole recipes equipped with ratings, reviews and mixing tips. Get one of our Zucchini and tomato casserole recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% …
From crecipe.com


ALLRECIPES TOMATO ZUCCHINI CASSEROLE - ALL INFORMATION ...
Tomato Zucchini Casserole Recipe | Allrecipes top www.allrecipes.com. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers. Step 4. Melt butter in a skillet over medium heat. Stir in onions, and cook until ...
From therecipes.info


TOMATO ZUCCHINI CASSEROLE RECIPE | KEEPRECIPES: YOUR ...
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Tomato Zucchini Casserole Recipe. See original recipe at: allrecipes.com. kept by healanb recipe by AllRecipes. Categories: Casserole; Tomato; Zucchini; print. Ingredients: 1 1/2 cups grated …
From keeprecipes.com


ZUCCHINI-TOMATO CASSEROLE RECIPE - EAT SMARTER USA
Whisk together the cream, milk, eggs and cornstarch and season with salt and pepper. Pour the cream mixture over the vegetables and place in the preheated oven and bake for …
From eatsmarter.com


BEST SUMMER SKILLET: CORN, ZUCCHINI, TOMATO, AND BASIL ...
2015-09-01 In a large skillet over medium-high heat, melt 2 tablespoons Country Crock Original. Add onion and garlic and cook until beginning to soften, …
From delish.com


ZUCCHINI CORN AND TOMATO CASSEROLE - ALL INFORMATION ABOUT ...
Add the onion and garlic mixture, zucchini, tomatoes, corn, 2 tablespoons of chopped basil, and 1 cup of the toasted bread cubes. Sprinkle with ½ teaspoon of salt and pepper. Mix thoroughly until the vegetables and bread cubes are coated in the egg. Pour the mixture into an 8 x …
From therecipes.info


TOMATO/ZUCCHINI CASSEROLE - PLAIN.RECIPES
Thinly slice zucchini and tomatoes. Butter an 8 inch, square pan. Arrange 1/2 the zucchini slices in the pan. Sprinkle with 1/4 of the cheese/seasonings mixture. Add 1/2 the tomato slices; Sprinkle again with 1/4 of the cheese/seasonings mixture. Add and arrange remainder of the zucchini slices; Sprinkle again with 1/4 of the cheese/seasonings ...
From plain.recipes


GOLD MEDAL CORN ZUCCHINI CASSEROLE RECIPE
2012-02-01 Melt butter in a large skillet over medium heat. Add onion and cook, stirring often, until soft, but not browned, about 6 minutes. Add zucchini and cook 5 minutes until crisp-tender.
From womansday.com


ZUCCHINI-TOMATO CASSEROLE - RECIPE | COOKS.COM
In a large skillet, cook zucchini and onion in hot oil for 2 minutes, crisp- tender. Do not over cook. Add undrained tomatoes, tomato sauce, oregano. Bring to boiling, reduce heat. Simmer uncovered 5 minutes. Slice 2-3 slices cheese for garnish, cut remaining cheese into 3/4 inch cubes. Stir cubes into zucchini mixture.
From cooks.com


CORN WITH ZUCCHINI AND TOMATOES - RECIPE | COOKS.COM
In a large heavy skillet, place the salad oil. Add fresh corn sliced from cobs, the diced fresh tomatoes and the zucchini, sliced 1/4" thick. Sprinkle with salt, sugar, cumin and pepper. Cover tightly and steam, saute for 10 minutes or until the zucchini is tender crisp. Stir to mix well and serve hot with grilled meat.
From cooks.com


CORN AND TOMATO SOUP RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ZUCCHINI AND TOMATO CASSEROLE BAKE - ALL FOOD RECIPES BEST ...
2013-12-14 50%. sale. 50%. Preheat oven to 350 F. In a large pot, boil the courgettes until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender. Place half of tomato sauce in baking dish. Place a layer of onion and garlic, place the Zucchini, the rest of the tomato ...
From allfood.recipes


ZUCCHINI, TOMATO CASSEROLE RECIPE - RECIPEZAZZ.COM
2012-01-04 Add to Shopping List. 3 small zucchini, washed, sliced 1/4 inch slices. 2 cloves garlic, minced. 1 teaspoon olive oil. 1/2 cup sweet onions, chopped. Salt and pepper to taste. 4 roma tomatoes, sliced. 1/4 cup parmesan cheese, grated. 1 teaspoon dried oregano.
From recipezazz.com


TOMATO-ZUCCHINI BAKE RECIPE | MYRECIPES
Step 1. Preheat oven to 400°. Coat a 2-quart shallow baking dish with cooking spray, and alternately layer sliced zucchini, corn kernels, and sliced tomatoes. Combine panko and Parmesan, and sprinkle on top. Bake, uncovered, in the center of oven 30 minutes or until top is golden brown. Cover with foil, and bake for 10 minutes more or until ...
From myrecipes.com


HOW TO MAKE CORN-ZUCCHINI BAKE RECIPE - RECIPES.NET
2022-01-14 Combine zucchini, onion, cooked corn, Swiss cheese, eggs, and salt. Turn mixture into a 1 qt. casserole. Combine crumbs, Parmesan cheese, and melted butter; sprinkle over corn mixture. Place casserole on a baking sheet. Bake, uncovered, at 350 until knife inserted off-center comes out clean, about 40 minutes. Let stand 5-10 minutes before serving.
From recipes.net


TOMATO AND ZUCCHINI CASSEROLE RECIPE - PILLSBURY.COM
2021-05-13 1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. 2. In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add zucchini, salt and pepper; cook 7 to 10 minutes, stirring frequently, until crisp tender. Stir in garlic; cook 30 to 60 seconds or until fragrant.
From pillsbury.com


FRESH CORN, ZUCCHINI AND TOMATO SALAD - RECIPE GIRL
2018-08-11 Dice the zucchini into 1/2-inch pieces (leave the skin on) and add it to the bowl. Add the tomatoes, and stir to combine. In a separate small bowl, whisk together the vinegar, olive oil, honey and lime juice. Pour the vinaigrette over the salad and …
From recipegirl.com


HOW TO MAKE TOMATO ZUCCHINI CASSEROLE | DINNER RECIPES ...
When tomatoes and zucchinis are in season, throw them in a casserole! Get the recipe: https://www.allrecipes.com/recipe/87563/tomato-zucchini-casserole/#toma...
From youtube.com


ZUCCHINI, CORN & EGG CASSEROLE - FOOD RECIPES
2021-06-27 This healthy casserole is essentially a crustless quiche, brimming with fresh summer vegetables. Bake it up for an elegant summer brunch or a casual backyard barbecue. total: 1 hr 15 mins Servings: 8 Ingredients 5 cups shredded zucchini and/or summer squash (about 3 medium) 2 tablespoons butter 1 cup finely chopped onion Pinch of salt, […]
From recipes.studio


EASY CORN, TOMATO, ZUCCHINI SAUTéED VEGETABLES RECIPE
Instructions. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the zucchini and cook, stirring frequently, about 2 minutes. Add the minced garlic and continue to stir for about another 2 minutes. Stir in the corn and cherry tomatoes and cook until the tomato skins start to split about another 2 minutes.
From allourway.com


Related Search