Zucchini Corn And Tomato Recipes

CORN, TOMATO AND ZUCCHINI SALAD

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

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.

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.

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.

ZUCCHINI, CORN & TOMATO SAUTE

Steps:

• Take first 4 ingredients and saute with the olive oil. Saute for about 10 minutes, then cover and continue to cook on medium heat for about 5 minutes or more (depending if you want the zucchini crisp or soft and tender). Add desired salt and pepper to seasoning to taste. Spoon butter and sprinkle cheese over the veggie mixture. Mix to melt cheese and serve!

CORN, ZUCCHINI, AND TOMATO PIE

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.

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.

ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI

Steps:

• Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
• Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
• Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look "saucy" as it cooks; if at any point it looks dry, add another 1/4 cup water.
• Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.

ZUCCHINI CORN CASSEROLE

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.

ZUCCHINI, TOMATO, AND CORN SALAD

Steps:

• Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
• Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
• Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
• Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
• Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.

CORN, ZUCCHINI, AND TOMATOES

Steps:

• 1. In a large wide saucepan, heat the oil and butter over medium heat. Add the onion and cook, stirring, until the edges start to brown, about 5 minutes. 2. Cut the kernels off the cobs. Add the corn, zucchini, and 2 tablespoons of water. Cook, stirring, until the vegetables are crisp-tender, 4 to 5 minutes. Add the remaining ingredients and cook until the tomatoes release their juices. Simmer the mixture about 3 minutes. (To keep the bright colors, don't overcook.) Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CORN, TOMATO, AND ZUCCHINI GALETTE

Steps:

• Preheat oven to 375 degrees. Arrange tomatoes, cut-sides up, on a parchment-lined rimmed baking sheet; season with kosher salt. Roast until tomatoes shrink and collapse slightly, about 1 hour. Let cool completely.
• Meanwhile, pulse 1 3/4 cups flour, sugar, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a food processor until combined. Add cubed butter, Parmigiano-Reggiano, and 1/2 cup Gruyère; pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 3 tablespoons ice-cold water evenly over mixture; pulse until it holds together when pressed between your fingers. (Dough should not be wet or sticky; if too dry, pulse in more water, 1 tablespoon at a time.) Shape into a disk, wrap in plastic, and refrigerate until firm, about 1 hour.
• Melt remaining 2 tablespoons butter in a saucepan over medium heat; bring to a simmer. Add garlic and thyme; cook until fragrant, about 1 minute. Stir in remaining 1 tablespoon flour; cook until nutty and golden, about 2 minutes more. Add milk, return to a simmer, and cook, stirring occasionally, until reduced and thickened slightly, about 5 minutes. Remove from heat. Add remaining 3/4 cup Gruyère and mustard; whisk until smooth. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Let cool completely, about 30 minutes.
• On a lightly floured sheet of parchment, roll out dough to a 14-inch round. Spread cheese sauce evenly over dough, leaving a 2-inch border. Scatter half of corn evenly over sauce, then scatter zucchini evenly over corn. Top with roasted tomatoes, cut-sides up, and sprinkle with remaining corn. Season with flaky salt and pepper. Fold edges of dough up over vegetables, then brush dough with beaten egg. Transfer galette on parchment to a baking sheet.
• Bake until crust is golden brown and set on bottom, and vegetables are tender and golden brown in places, 1 hour, 10 minutes to 1 hour, 20 minutes (if crust is browning too quickly, tent with foil). Transfer on parchment to a wire rack. Let cool until warm but no longer hot (about 30 minutes), or completely, before slicing and serving.

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.