Lemon Corn And Zucchini Recipes

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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



Fresh Corn and Zucchini Saute image

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

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

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



Corn and Zucchini Melody image

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

4 slices bacon
2 cups chopped zucchini
1 ½ cups fresh corn kernels
1 small onion, chopped
1 pinch pepper
¼ cup shredded Monterey Jack cheese

LEMON-ZUCCHINI CORNMEAL COOKIES

This is a light crunchy cookie and a good way to use up all that summer zucchini, other than zucchini bread.

Provided by Linda O.

Categories     Drop Cookies

Time 45m

Yield 2 dozen

Number Of Ingredients 8



Lemon-Zucchini Cornmeal Cookies image

Steps:

  • 1. Preheat oven to 325 degrees;. In a large bowl, mix the butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until the mixture is crumbly. Add zucchini and stir until a thick dough forms.
  • 2. Drop dough by rounded teaspoons, 2 inches apart, onto two parchment-lned baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through.

Nutrition Facts : Calories 998.4, Fat 48, SaturatedFat 29.5, Cholesterol 122, Sodium 1007.7, Carbohydrate 134.4, Fiber 5, Sugar 61.7, Protein 10.6

1/2 cup butter, room temp
1 cup powdered sugar
1/2 teaspoon vanilla
1 teaspoon finely grated lemon zest
1/2 teaspoon coarse salt
1 cup flour
1/2 cup fine cornmeal
1 medium zucchini, peeled and seeded, finely grated (about 1 cup-after grating in food processor, I chopped it up on a cutting board)

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



Corn and Zucchini Sauté image

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.

2 tablespoons extra-virgin olive oil
1/2 cup chopped scallions
1/2 teaspoon finely chopped garlic
2 cups corn (from about 4 ears)
2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped fresh cilantro

LEMON-ZUCCHINI CORNMEAL COOKIES

These lemony cookies are an easy treat to make up for fall celebrations.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 25 cookies

Number Of Ingredients 8



Lemon-Zucchini Cornmeal Cookies image

Steps:

  • Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
  • Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.

Nutrition Facts : Calories 80 g, Fat 4 g, Protein 1 g

1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 teaspoon packed finely grated lemon zest
1 teaspoon coarse salt
1 cup all-purpose flour (spooned and leveled)
1/2 cup fine cornmeal
1 medium zucchini, grated on small holes of a box grater (about 1 cup)

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