ZUCCHINI & SWEET CORN CASSEROLE RECIPE - (4.4/5)
Provided by á-168255
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. In a deep pan cook the onions, zucchini & corn about 15 minutes until soft. Remove from heat add basil, stir, cheeses, stir and egg. Stir to combine and transfer to casserole dish. Bake covered 25 minutes, uncover and bake 10 more minutes. Let stand 15 to 20 minutes before serving. Tip: Slice the zucchini and place on paper towels on a cookie sheet and refrigerate for about an hour first. The water will absorb so your casserole is not runny
TORTILLA ZUCCHINI CASSEROLE
My grandmother always fixed this for special occasions and it was always a hit. It takes the southern zucchini casserole dish and adds a Mexican flair.
Provided by Brandi Atkins
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet; cook and stir zucchini, onion, and bell pepper in hot oil until tender, about 5 minutes. Remove from heat and stir in green chiles, eggs, salt, cumin, garlic powder, and cayenne pepper; set aside. Mix sour cream and flour in a bowl.
- Layer half the corn tortillas in a 9x13-inch baking dish. Spread half the zucchini mixture and half the sour cream mixture on top; sprinkle with half the Cheddar cheese. Repeat the layers.
- Bake in preheated oven until cheese is melted, about 30 minutes.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 12.4 g, Cholesterol 117.2 mg, Fat 21.9 g, Fiber 1.8 g, Protein 12 g, SaturatedFat 11.9 g, Sodium 612.2 mg, Sugar 2.2 g
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
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
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 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
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
GRANDMA'S ZUCCHINI CORN CASSEROLE
Savory, rich and cheesy with fresh zucchini and sharp cheddar. Always a hit at our family gatherings and always made with love by my dear grandma. I'm typing it in as I copy it from a "Grandmother Remembers" book that she made for me, written in her handwriting.
Provided by SaraFish
Categories Cheese
Time 55m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine zucchini, corn, eggs, wheat germ, seasonings and 1/2 cup cheese in a slightly greased casserole.
- Sprinkle with the remaining cheese.
- Bake at 350 degrees for 45 minutes uncovered.
CORN ZUCCHINI CASSEROLE
This is different than most of the corn casseroles posted here because it uses minimal butter, doesnt' have cream of soups, and is all about the flavor of the vegetable. I often add ham and serve with a side of bread for a meal in and of itself. The ham is listed as option for this reason. It can easily be omitted and serve as a wonderful side dish.
Provided by invictus
Categories Ham
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large skillet over medium heat. Add onion and cook until soft. Add zucchini and cook until crisp tender, about five minutes.
- Stir in corn, salt, pepper, garlic, and oregano. Cook until heated through.
- Gradually add flour a tablespoon at a time, stirring after each addition. Gradually stir in milk, 1/2 cup at a time.
- Add ham if desired. Stir in cheese until melted.
- Transfer to a baking dish and top with bread crumbs.
- Bake at 350 degrees for 30 minutes or until cheese is melted and sauce bubbly.
Nutrition Facts : Calories 277.6, Fat 11.3, SaturatedFat 6.5, Cholesterol 30.4, Sodium 317.3, Carbohydrate 36.1, Fiber 3.8, Sugar 2.3, Protein 12.1
FRESH CORN AND ZUCCHINI CASSEROLE
Provided by Pierre Franey
Categories casseroles, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Scrape the kernels from the corn. There should be about 2 1/2 cups.
- Trim off the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about 2 cups.
- Core, seed and remove the veins from the yellow pepper. Cut the pepper into half-inch pieces. There should be about 1 1/2 cups.
- Heat the butter in a casserole and add the onions and pepper pieces.
- Cook, stirring, about 2 minutes and add the zucchini and corn. Cook, stirring, about 1 minute. Add the cream, salt and pepper. Cover and cook 3 minutes. Add the basil and stir to blend. Serve.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 31 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 750 milligrams, Sugar 4 grams, TransFat 0 grams
HIDE THE VEGGIES PLEASE! SUMMER SQUASH AND ZUCCHINI CORN CASSEROLE
This recipe was created in response to a few picky veggie eaters in my household who love corn casserole, but aren't fond of some garden favorites. This gets gobbled up every time! No one ever guesses at the amount of veggies inside this firm but creamy yumminess! This great potluck pleaser freezes well. I used freshly chopped squash and zucchini as well as frozen chopped veggies (originally from my garden).
Provided by Nep2nfly
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
- Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
- Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 33.5 g, Cholesterol 35.9 mg, Fat 11.9 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 614.2 mg, Sugar 3.6 g
ZUCCHINI AND CORN CASSEROLE
Make and share this Zucchini and Corn Casserole recipe from Food.com.
Provided by Sous Chef Sue
Categories Corn
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook sliced zucchini until tender. Drain and mash slightly.
- Melt 1 tb butter and cook onions until clear.
- Mix zucchini, corn, salt, onions, Swiss cheese and eggs. Put into 2 quart casserole dish.
- Mix bread crumbs, Parmesan cheese and melted butter. Sprinkle on top of casserole.
- Bake at 350 degrees F for 30 minutes or until golden.
FRESH CORN, HASH BROWN & ZUCCHINI CASSEROLE
Easily feed a crowd with our Fresh Corn, Hash Brown & Zucchini Casserole. One hour is all you need for our Fresh Corn, Hash Brown & Zucchini Casserole.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 18 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Reserve 1/2 cup cheese and 1/4 cup bacon for later use.
- Combine remaining cheese and bacon with remaining ingredients. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with reserved cheese and bacon.
- Bake 40 to 45 min. or until heated through. Let stand 10 min. before serving.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 4 g, Protein 7 g
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
My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.
Provided by BeccaB3c
Categories Corn
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
- Drain the zucchini and cut them in chunks.
- Mix the zucchini with the corn and beaten eggs- Set aside.
- Saute onion and green pepper until they are tender, the stir them into the zucchini mixture.
- Add salt and pepper.
- Turn mixture into a buttered 2-quart casserole.
- Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese.
- Bake for 40 minutes at 350 degrees.
Nutrition Facts : Calories 195.1, Fat 10.6, SaturatedFat 5.7, Cholesterol 128.2, Sodium 395.4, Carbohydrate 18.2, Fiber 2.9, Sugar 5.9, Protein 10
ZUCCHINI AND CORN CASSEROLE
Yield serves 4 to 5
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Cook zucchini in boiling salted water to cover until just tender, about 6 minutes. Drain, cut into chunks, and combine with corn and eggs. Meanwhile, sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture; add salt and pepper. Pour mixture into a greased casserole. Sprinkle cheese on top, then sprinkle with paprika. Bake uncovered for about 30 minutes, or until lightly browned and bubbly.
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
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
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
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