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
CORN AND ZUCCHINI MELODY
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
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
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
ZUCCHINI CORN FRITTERS
Yummy zucchini corn fritters that my family can't get enough of. These fritters are light and fluffy with lots of zucchini and fresh corn. Cheese is optional, but not in my house. Serve hot with ranch dressing.
Provided by Danni Hughes
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 19m
Yield 24
Number Of Ingredients 13
Steps:
- In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
- In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
- Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 15 g, Cholesterol 26.3 mg, Fat 8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 146 mg, Sugar 5.2 g
CORN AND ZUCCHINI SAUTé
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
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.
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
ZUCCHINI AND CORN FRITTATA RECIPE BY TASTY
Here's what you need: large eggs, heavy cream, kosher salt, ricotta cheese, bacon, medium yellow onion, garlic, red pepper flakes, zucchini, corn, black pepper, fresh parsley
Provided by Rie McClenny
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside.
- Heat a 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Using tongs, transfer the bacon from the pan to a paper towel-lined plate, leaving the rendered bacon fat in the pan.
- Add the onion to the pan and cook until caramelized, 8-10 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the zucchini and sauté until starting to soften, 2-3 minutes.
- Add the corn and cook for 2 minutes, stirring occasionally, until the zucchini softens further but is still bright green. Season with the remaining teaspoon of salt and the pepper.
- Pour the egg mixture over the vegetables, then top with the bacon.
- Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through.
- Garnish with parsley, then serve directly from the skillet.
- Enjoy!
Nutrition Facts : Calories 487 calories, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 33 grams, Sugar 4 grams
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
CREAMY ZUCCHINI AND CORN
Take a look at this Creamy Zucchini and Corn recipe and you're sure to love it. This Creamy Zucchini and Corn features Mexican-style cheese and bacon!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat dressing in large skillet on medium-high heat. Add vegetables; cook and stir 8 to 10 min. or until crisp-tender. Remove from heat.
- Stir in cheese and sour cream; cook on medium heat 3 to 5 min. or until cheese is melted and vegetable mixture is heated through, stirring frequently.
- Top with bacon and cilantro.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
ZUCCHINI CORN BAKE
"I found the original version of this recipe in a magazine and decided to lighten it," says Diane Conser of Lakewood, New Jersey. "It's delicious!"
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 417mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
ZUCCHINI & CORN WITH CILANTRO
This crisp and cool side dish is perfect with any Southwestern-themed meal, from tacos to tostadas. -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook zucchini and corn in oil over medium heat for 6-8 minutes or until tender. Remove from the heat. Stir in the remaining ingredients.
Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g 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.
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
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