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 & EGG CASSEROLE
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.
Provided by Hilary Meyer
Categories Healthy Egg Casserole Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.
- Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
- Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
- Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining 1/4 teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.
- Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 13.7 g, Cholesterol 258.2 mg, Fat 13.8 g, Fiber 1.8 g, Protein 17.2 g, SaturatedFat 6.9 g, Sodium 428.8 mg, Sugar 6.5 g
ZUCCHINI AND CORN CASSEROLE
This can be served on it's own or served as a side. You may need 3 zucchini depending on the size. But this is so easy to make, and a great way to use up zucchini that you can't give away for love nor money!.
Provided by Tisme
Categories Vegetable
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a pan & add spring onions, fry until onions are just soft.
- Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
- Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish.
- Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
- Pour cream mixture over the zucchini mix that is in the baking dish.
- Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
- Garnish with shopped chives and slice and serve whilst hot.
Nutrition Facts : Calories 287.7, Fat 23.7, SaturatedFat 14.2, Cholesterol 140.6, Sodium 184, Carbohydrate 12.6, Fiber 1.9, Sugar 1.8, Protein 8.7
LAYERED ZUCCHINI CORN CASSEROLE
Layered Zucchini Corn Casserole is Southern-inspired, creamy, cheesy and the perfect way to enjoy a summer vegetable bounty!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Vegetables
Time 1h45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Butter, oil or spray a 2-quart baking dish. Set aside.
- Grill the zucchini on a stovetop or outdoor grill until crisp-tender. (Alternately, saute or roast.)
- Heat butter in a skillet or saute pan over medium-high heat. Add the scallions and jalapeno and cook 3-4 minutes just to soften. Add the garlic and cook 10-15 seconds or until fragrant. Transfer vegetables to a bowl.
- Add the cream cheese to the hot vegetables and stir until it's creamy.
- Stir in mayonnaise, milk or half-and-half, eggs, salt and pepper and blend until creamy.
- Place a layer of zucchini (1/3) at the bottom of prepared baking dish. Spread 1/3 of the corn over the zucchini, spread 1/3 of the egg mixture over the zucchini and corn, then 1/3 cheese. Repeat two more times.
- Sprinkle crushed butter crackers over the top. Cover loosely with aluminum foil.
- Bake 30 minutes. Remove foil and bake another 30 minutes or until bubbling and crackers are lightly browned. Let rest 10 minutes before serving.
Nutrition Facts : ServingSize 1, Calories 473 kcal, Carbohydrate 20 g, Protein 17 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 157 mg, Sodium 977 mg, Fiber 2 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 20 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 PARMESAN BAKE RECIPE
This Zucchini Parmesan Bake is so easy to make and tastes delicious! Even my picky eaters ate it!
Provided by Kristen Hills
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Heat your oven to 350°F.
- In large skillet, heat your olive oil on medium high heat and put in your onions and garlic. Cook and stir for 5 min. or until onions are tender.
- Stir in zucchini and cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally.
- Remove from heat and add corn, cheeses, and salt and pepper.
- Place into a 9 X 9 inch pan and bake uncovered for 15 minutes.
- Remove and serve.
Nutrition Facts : Calories 121 kcal, Carbohydrate 9 g, Protein 5 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 103 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ZUCCHINI & CORN ENCHILADAS
Skip rolling and just layer these quick and easy enchiladas. This recipe uses a quick blender sauce, but if you're short on time, pick up a can of your favorite red enchilada sauce in the international aisle of your grocery store--you'll need about 3 cups.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Vegetarian Enchilada Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
- Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup zucchini, 1/2 cup corn, 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, zucchini, corn and onion. Spread the remaining sauce on top.
- Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.
Nutrition Facts : Calories 301 calories, Carbohydrate 41 g, Cholesterol 26.8 mg, Fat 11.5 g, Fiber 7.3 g, Protein 13 g, SaturatedFat 6.1 g, Sodium 528.2 mg, Sugar 6.8 g
PASTA, ZUCCHINI, TOMATO, CORN BAKE
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
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.
ZUCCHINI, SQUASH, AND CORN CASSEROLE
Delish way to use summer veggies. My kids love this.
Provided by Kathy Walsh
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
- Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
- Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
- Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.
Nutrition Facts : Calories 253 calories, Carbohydrate 22.4 g, Cholesterol 50.6 mg, Fat 15.5 g, Fiber 2.6 g, Protein 8.7 g, SaturatedFat 6.5 g, Sodium 605.2 mg, Sugar 4 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
ZUCCHINI AND CORN CASSEROLE
Comfort food includes veggies especially when they are in this creamy, buttery casserole. Zucchini, corn, onion and bell pepper are blended with cheddar and cream cheese before baking.
Provided by Paula Deen
Categories cheesy comfort food Country Cooking Family Supper southern vegetarian
Time 10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 °F. Cook zucchini in enough boiling salted water to cover, about 5-6 minutes, or until just tender. Drain, cut into chunks and combine with corn and eggs.
- Sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture and season with salt, pepper and paprika. Add cream cheese and mix.
- Pour mixture into a greased casserole dish. Sprinkle cheese on top. Bake uncovered for 25 minutes, or until lightly browned and bubbly.
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Reviews 188Calories 235 per servingCategory Dinner
- Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
- Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
BAKED ZUCCHINI AND CORN FRITTATA - ADORE FOODS
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4.3/5 (3)Category BreakfastCuisine MediterraneanTotal Time 25 mins
- Heat olive oil in an oven safe frying pan over medium heat. Add onion and cook, until golden for a couple of minutes. Add sliced zucchini sand sauté for 5 minutes. Set aside.
- Preheat oven at 350F/ 180C. Whisk eggs in a large bowl. Stir in cottage cheese, and corn kernels. Season with salt and pepper. Pour egg mixture into pan over sautéed zucchini, sprinkle some fresh thyme over and cook for 5 minutes on medium heat, until eggs are just set.
- Transfer pan to oven and bake for 15 minutes or until top is golden and mixture is cooked through.
- Cut frittata into wedges and serve it warm, with some feta crumbles on top and some green salad on side.
CHEESY ZUCCHINI BAKE WITH CORN AND GROUND BEEF | LIVING CHIRPY
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4/5 (3)Total Time 45 minsCategory Main CourseCalories 382 per serving
- Add the tomato and ground beef and sauté until the ground beef is cooked through and no longer pink. Season well with salt and pepper. Taste, taste, taste!
- Add the zucchini noodles, corn, half of the cheese and the cream cheese into the pot. Stir until well combined.
ZUCCHINI CORN CASSEROLE - WALKING ON SUNSHINE RECIPES
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Ratings 5Calories 69 per servingCategory Main Course, Side Dish
- Generously grease a baking pan with olive oil, spreading it around with a spatula or your fingers until the entire surface is well-coated. Set aside.
- In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, pepper and granulated sugar.
ZUCCHINI-CHORIZO SWEET CORN BAKE | BETTER HOMES & GARDENS
From bhg.com
5/5 (4)Calories 281 per servingTotal Time 1 hr 25 mins
- Preheat oven to 350°F. Lightly butter a 2-quart baking dish. Place zucchini in a colander. Sprinkle with 1/2 tsp. kosher salt. Let stand 20 minutes. Blot dry with paper towels.
- Meanwhile, heat a 10-inch skillet over medium. Add chorizo. Cook and stir 5 to 7 minutes until cooked through. Drain in a colander. Transfer to paper towels; blot dry.
- In a large bowl whisk together eggs, yolks, milk, garlic powder, onion powder, and 1/2 tsp. black pepper.
- Spread half of the chorizo in an even layer in prepared dish. Top with half the zucchini, corn, and cheeses. Pour half the egg mixture on top. Repeat layers. Bake, uncovered, 40 minutes or until just set and top begins to turn golden brown. Let stand 10 minutes before serving. Serves 12.
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- Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.
- Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.
- Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
- Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
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