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 GRATIN
Our Zucchini & Corn Gratin is a 30-minute wonder-cooked in a skillet with a creamy blend of cheeses, sautéed onions and a thinly sliced jalapeño pepper.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook onions in large nonstick ovenproof 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 300, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 13 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
ZUCCHINI GRATIN
Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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 GRATIN
Make and share this Zucchini Gratin recipe from Food.com.
Provided by Evie3234
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F degrees.
- Butter 9 inch deep-dish pie plate.
- Melt butter in heavy large skillet over medium-high heat.
- Add zucchini, sauté until golden, about 5 minutes.
- Season with salt and pepper.
- Layer half the zucchini in prepared dish.
- Sprinkle half of tarragon and 1/2 cup cheese over.
- Repeat layering with zucchini, tarragon and 1/2 cup cheese.
- Combine milk, cream and eggs in small bowl.
- Season with salt and pepper.
- Pour custard mixture over zucchini.
- Sprinkle remaining cheese over.
- Bake until gratin is set in center, about 35 minutes.
- Serve immediately.
Nutrition Facts : Calories 400.6, Fat 30.3, SaturatedFat 17.7, Cholesterol 180.8, Sodium 615.3, Carbohydrate 14.1, Fiber 3.1, Sugar 7.8, Protein 20.9
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
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
CORN AND VEGETABLE GRATIN WITH CUMIN
This pretty gratin is not as rich as it tastes. I blend the kernels from one of the ears of corn with eggs and milk for a sweet, rich custard that holds it all together. Cumin seeds accent the mixture and give it a Southwestern twist.
Provided by Martha Rose Shulman
Categories casseroles, side dish
Time 1h
Yield Serves six
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Set aside the kernels from one of the ears of corn. Heat the olive oil in a large, nonstick skillet over medium heat and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add the red pepper and a generous pinch of salt. Cook, stirring often, until the onions and peppers are tender, about five minutes. Add the garlic and the zucchini, stir together and add another generous pinch of salt and some pepper. Cook, stirring often, until the zucchini is just beginning to look bright green and some of the slices are translucent. Stir in the kernels from one of the ears of corn. Stir together for a minute or two, and remove from the heat. Scrape into a large bowl.
- Place the remaining corn kernels in a blender jar, and add the eggs, milk and 1/2 teaspoon salt. Blend until smooth. Pour into the bowl with the vegetables. Add the cumin and the cheese, and stir everything together. Scrape into the gratin dish.
- Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 9 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 313 milligrams, Sugar 4 grams, TransFat 0 grams
ZUCCHINI & CORN GRATIN
Number Of Ingredients 8
Steps:
- Make It
- COOK onions in large nonstick ovenproof 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.
More about "zucchini corn gratin recipes"
ZUCCHINI AND CORN GRATIN RECIPE - DELISH.COM
From delish.com
5/5 (1)Total Time 30 minsCuisine AmericanCalories 300 per serving
- Cook onions in large nonstick ovenproof skillet on medium heat 3 to 4 minutes or until crisp-tender.
ZUCCHINI GRATIN WITH CORN AND BACON - MY RECIPE MAGIC
From myrecipemagic.com
ZUCCHINI AND CORN GRATIN | RECIPE | RECIPES, VEGGIE RECIPES, SIDE …
From pinterest.com
18 BEST ZUCCHINI RECIPES FOR GRILLING, FRYING, AND MORE - FOOD
From foodandwine.com
SWEET CORN & ZUCCHINI GRATIN WITH TONS OF FRESH BASIL
From thegardenofeating.org
ZUCCHINI-CORN GRATIN | RECIPE | FRESH VEGGIE RECIPES, VEGGIE …
From pinterest.co.uk
ZUCCHINI & CORN GRATIN RECIPE | RECIPES, ZUCCHINI, KRAFT RECIPES
From pinterest.com
INA GARTEN’S ZUCCHINI GRATIN - FOOD NETWORK CANADA
From foodnetwork.ca
ZUCCHINI AND CORN GRATIN FOOD- WIKIFOODHUB
From wikifoodhub.com
ZUCCHINI CORN AU GRATIN RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PARMESAN ZUCCHINI AND CORN - DAMN DELICIOUS
From damndelicious.net
EASY ZUCCHINI AU GRATIN + {VIDEO} - STAY SNATCHED
From staysnatched.com
POPULAR RECIPES ZUCCHINI AND CORN GRATIN
From recipesfoodlifeafter.blogspot.com
THE 13 BEST GRATIN RECIPES
From thespruceeats.com
ZUCCHINI CORN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
ZUCCHINI AND CORN GRATIN!!!! – MOMS FOODIE
From momsfoodie.com
ZUCCHINI CORN AND TOMATO AU GRATIN RECIPE BY ITALIAN.CHEF | IFOOD.TV
From ifood.tv
9 ZUCCHINI GRATIN RECIPES | ALLRECIPES
From allrecipes.com
ZUCCHINI GRATIN | GRILLING SIDE AND SALAD RECIPES: CORN ... - FOOD …
From foodnetwork.com
BAKED EASY CHEESY ZUCCHINI CASSEROLE RECIPE (ZUCCHINI GRATIN)
From wholesomeyum.com
ZUCCHINI GRATIN WITH CORN AND BACON | RECIPELION.COM
From recipelion.com
TRY ZUCCHINI GRATIN FOR SUMMERY SIDES AND SUPPERS - THE BOSTON …
From boston.com
TOMATO & CORN AU GRATIN RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
ZUCCHINI & CORN GRATIN - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
ZUCCHINI GRATIN WITH CORN AND BACON - THE SEASONED MOM
From theseasonedmom.com
CREAM-STYLE CORN & ZUCCHINI CASSEROLE RECIPE - PAULA DEEN
From pauladeen.com
KRAFT NATURAL SHREDDED CHEESE RECIPE: ZUCCHINI AND CORN GRATIN …
From redcipes.com
ZUCCHINI & CORN GRATIN RECIPE LIST - SALEWHALE.CA
From salewhale.ca
REFRIED BLACK OR PINTO BEAN, ZUCCHINI AND CORN GRATIN
From diningandcooking.com
CORN & ZUCCHINI GRATIN WITH BASIL - HEALTHY LIVING
From healthylivingmarket.com
ASTRAY RECIPES: MEXICAN ZUCCHINI AND CORN GRATIN
From astray.com
MEXICAN ZUCCHINI AND CORN GRATIN - BIGOVEN.COM
From bigoven.com
CORN AND ZUCCHINI AU GRATIN WITH CHIPOTLE PEPPERS RECIPE
From recipeland.com
You'll also love