Refried Bean Zucchini And Corn Gratin Recipes

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REFRIED BEAN, ZUCCHINI AND CORN GRATIN

This is my own interpretation of a traditional Southwestern dish (that has many interpretations) called Three Sisters Casserole. Three Sisters refers to the Native American practice of growing corn, beans and squash in the same field. I've seen many different recipes for Three Sisters Casserole and Three Sisters Gratin, some using winter squash, more using summer squash. Sometimes the vegetables are combined and topped with a layer of polenta. In this version, each element gets its own flavorful layer. Although you can use canned beans for the dish, I urge you to use simmered beans because the refried beans will taste best if you reduce them in their flavorful broth.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 20



Refried Bean, Zucchini and Corn Gratin image

Steps:

  • Heat oven to 375 degrees. Oil or butter a 2-quart baking dish or gratin dish.
  • Refry beans: Drain off about 1/2 cup of liquid from beans, retaining it in a separate bowl to use later for moistening beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and optional chipotle. Fry beans, stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan. Stir up crust and mix into the beans. Cook until beans are thick but not dry, about 10 minutes. Add liquid you saved from the beans if they seem too dry. Taste refried beans and adjust salt (they probably won't need any as the broth reduces when you refry them). Spread in an even layer in the baking dish. (Note: If you use canned beans, do not drain. The frying process will go more quickly.)
  • Clean and dry skillet. Heat over medium heat and add olive oil. Add onion and cook, stirring, until tender, about 5 minutes. Add a pinch of salt and garlic and cook, stirring, until garlic is fragrant, about 30 seconds. Add squash, oregano, salt and pepper, and turn up heat slightly. Cook, stirring often or tossing in pan, until squash is translucent and tender, 5 to 10 minutes. Taste and adjust seasoning. Spread in an even layer over the beans.
  • Combine corn and milk in a saucepan and bring to a simmer. Simmer 5 minutes, until corn is just tender. Stir in cornmeal and minced serrano, add salt to taste, and continue to simmer until mixture is thick, 3 to 5 minutes. Stir in grated cheese. Remove from heat and spread in an even layer over squash. Sprinkle crumbled cheese over top. Dot with butter or drizzle on oil.
  • Place in oven and bake 25 minutes, until bubbly and crumbled cheese is lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 16 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 1021 milligrams, Sugar 10 grams, TransFat 0 grams

3 cups simmered black beans or pinto beans, with liquid (see recipe)
2 tablespoons grapeseed or sunflower oil
2 teaspoons cumin seeds, ground
1 chipotle in adobo, seeded and minced (optional)
Salt to taste
1 teaspoon mild or hot chili powder (more to taste)
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 1/2 pounds zucchini or mixed zucchini and yellow squash, sliced about 1/4 inch thick
1/2 to 1 teaspoon oregano, preferably Mexican oregano, to taste
2 cups corn kernels (fresh or frozen)
1 1/4 cups milk
1 serrano chile, minced
1/4 cup cornmeal or polenta
Salt to taste
1/2 cup grated asadero, Monterey Jack or pecorino
1/4 cup crumbled queso cotijo, queso fresco, or feta
1 tablespoon butter or extra virgin olive oil

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



Zucchini and Corn Gratin image

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

½ cup finely chopped onions
5 cups fresh corn kernels
1 small jalapeno pepper, thinly sliced
2 tablespoons flour
⅓ cup milk
1 large zucchini, thinly sliced
¾ cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

ZUCCHINI-CORN GRATIN

Enjoy this delicious gratin made with zucchini and corn that's ready in about an hour - perfect for French-style dinner.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 6

Number Of Ingredients 11



Zucchini-Corn Gratin image

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook 2 minutes, stirring frequently, until onion is crisp-tender.
  • Stir in zucchini, corn and water. Reduce heat to medium; cover and cook 9 to 11 minutes, stirring occasionally, until zucchini is tender. Remove from heat. While still in skillet, mash zucchini slightly with fork.
  • In large bowl, beat egg, milk, salt and pepper with fork until well blended. Stir in zucchini mixture, 3/4 cup of the stuffing mix and 1/2 cup of the cheese. Spoon into baking dish.
  • In small microwavable bowl, microwave remaining 1 tablespoon butter on High 15 to 20 seconds or until melted. Stir in remaining 1/2 cup stuffing mix and 1/2 cup cheese. Sprinkle evenly over zucchini mixture.
  • Bake uncovered 25 to 30 minutes or until set and topping is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 230, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
6 cups sliced zucchini (1 3/4 lb)
1 cup frozen whole kernel corn (from 1-lb bag)
1/2 cup water
1 egg
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups cornbread stuffing mix
1 cup shredded Cheddar cheese (4 oz)

FRIED RICE WITH ZUCCHINI, CORN, AND BEANS

Make and share this Fried Rice With Zucchini, Corn, and Beans recipe from Food.com.

Provided by ratherbeswimmin

Categories     Long Grain Rice

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 10



Fried Rice With Zucchini, Corn, and Beans image

Steps:

  • Make the rice at least 4 hours and up to 1 day before serving; bring the rice, 4 cups water, and ½ teaspoon salt to a boil in a saucepan over high heat.
  • Decrease the heat to low and cover tightly; simmer about 18 minutes or until the liquid has evaporated and the rice is tender.
  • Remove pan from heat and let stand for 5 minutes.
  • Fluff the rie with a fork and transfer to a large bowl; cool to room temperature.
  • Cover and refrigerate until the rice is well chilled, at least 4 hours.
  • Heat 2 T. oil in a large skillet over med-high heat.
  • Add in the zucchini; stir/saute 5 minutes or until the zucchini is crisp-tender.
  • Add in the scallions and garlic; stir 1 minute or until the scallions are wilted.
  • Add in the corn, beans, and ½ cup of broth; cook about 3 minutes or until the corn and beans are heated through.
  • Transfer to a platter, loosely cover and keep at room temperature.
  • Heat the remaining 2 tablespoons oil in a large Dutch oven over med-high heat.
  • Add the rice and remaining 1 cup of broth; cook, stirring often to break up the clumps of rice for about 3 minutes or until it is hot.
  • Add in the vegetables and the remaining broth; stir until everything is heated through (2 minutes.).
  • Season with salt and pepper; transfer to a serving bowl; garnish with scallions and serve.

2 cups long-grain rice (converted)
1/2 teaspoon salt
4 tablespoons extra virgin olive oil, divided
2 medium zucchini, cut into 1/2 inch dice
8 scallions, chopped (white and green parts)
2 garlic cloves, crushed through a press
2 cups fresh corn kernels (or thawed frozen corn kernels)
2 (15 ounce) cans pinto beans, drained and rinsed
1 1/2 cups low sodium chicken broth, divided
fresh ground black pepper, to taste

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