Zucchini Corn Bake Recipes

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FRESH CORN AND ZUCCHINI SAUTE



Fresh Corn and Zucchini Saute image

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

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

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



Zucchini, Corn & Egg Casserole image

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

5 cups shredded zucchini and/or summer squash (about 3 medium)
2 tablespoons butter
1 cup finely chopped onion
Pinch of salt, plus 1/4 teaspoon, divided
1 ½ cups corn kernels, fresh or frozen (thawed)
1 ¼ cups no-salt-added cottage cheese (see Tips)
1 cup crumbled feta cheese
½ cup chopped red bell pepper
¼ cup chopped fresh dill
2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon ground pepper
10 large eggs, lightly beaten

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



Zucchini and Corn Casserole image

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

2 -3 medium zucchini, sliced
1 cup corn kernel, canned & well drained
1/4 cup butter
8 spring onions, finely sliced
1 garlic clove, crushed
1 cup heavy cream
3 eggs, beaten
1 cup cheddar cheese, grated
1/4 cup chives, chopped (parsley may be used)
salt and pepper (to season)

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 image

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

Butter (oil or cooking spray for baking dish)
3 medium zucchini (ends trimmed, thinly sliced lengthwise (about 2 pounds))
2 tablespoons butter
1 bunch scallions (white and light green part only, chopped (or 1 small onion, finely chopped))
2 jalapeno peppers (finely chopped (seeded if desired))
4 cloves garlic (minced)
4 ounces cream cheese (softened)
1/2 cup mayonnaise
1/4 cup whole milk (or half-and-half)
3 large eggs (beaten)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper (or to taste)
2 cups corn kernels (fresh or frozen (thawed if frozen))
2 cups shredded Monterey Jack cheese
12-15 butter crackers (such as Ritz or Townhouse, crushed)

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



Zucchini Corn Bake image

"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

1 medium zucchini, quartered lengthwise and sliced
1-3/4 cups frozen corn, thawed
1 small onion, chopped
1 tablespoon plus 1 teaspoon butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup dry bread crumbs
2 garlic cloves, minced
1/4 teaspoon dried oregano

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



Zucchini Corn Parmesan Bake Recipe image

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

3 Tablespoons olive oil
½ cup diced red onion
1 teaspoon minced garlic
4 medium zucchini (cubed)
1 cup frozen corn
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
salt and pepper, to taste

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



Zucchini & Corn Enchiladas image

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

1 (28 ounce) can crushed tomatoes
2 cups diced white onion, divided
2 small cloves garlic
1 dried chipotle or ancho chile pepper, stemmed
1 ½ tablespoons chili powder
1 ½ tablespoons dried oregano, preferably Mexican
1 ½ teaspoons ground cumin
½ teaspoon salt
16 (5 to 6 inch) corn tortillas
2 cups diced zucchini
2 cups frozen corn
2 cups shredded Colby Jack cheese, divided

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



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.

ZUCCHINI, SQUASH, AND CORN CASSEROLE



Zucchini, Squash, and Corn Casserole image

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

1 pound yellow squash, cut into 1/4-inch slices
1 pound zucchini, cut into 1/4-inch slices
4 tablespoons butter, divided
2 cups diced sweet onion
2 cloves garlic, minced
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 ½ cups shredded sharp white Cheddar cheese
1 cup grated Asiago cheese, divided
1 ½ cups bread crumbs, divided
½ cup mayonnaise
2 large eggs, beaten
1 teaspoon salt
1 teaspoon ground black pepper

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



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

ZUCCHINI AND CORN CASSEROLE



Zucchini and Corn Casserole image

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

1 1/2 lbs (small) zucchini
1 (8 oz) can cream-style corn
2 lightly beaten eggs
chopped Vidalia onion
chopped small red bell pepper
4 tablespoons butter
2 tablespoons cream cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup grated sharp cheddar cheese
1 teaspoon paprika

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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ZUCCHINI CORN BAKE RECIPES WITH INGREDIENTS,NUTRITIONS ...
Zucchini Corn Bake Recipes ZESTY ZUCCHINI CORN CAKES. Ready to eat in only 15 minutes, our golden brown Zesty Zucchini Corn Cakes are the perfect choice for a tasty side or vegetarian brunch option. Provided by By Brooke Lark. Categories Side Dish. Time 15m. Yield 4. Number Of Ingredients 12. Ingredients; 1 cup grated zucchini: 1/2 cup frozen corn (from 12 …
From tfrecipes.com


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