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 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
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
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
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.
ZUCCHINI, SQUASH AND CORN CASSEROLE
Make and share this Zucchini, Squash and Corn Casserole recipe from Food.com.
Provided by Jesters Lace
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Boil yellow squash and zucchini 5 minutes or until crisp-tender. Drain. Dry with paper towels.
- Saute onion in 2 tbs butter over medium high heat 10 minutes or until tender. Add garlic and saute 2 minutes more.
- Mix squash, onion, corn and the rest of the ingredients except the breadcrumbs and Asiago. Add 1/2 cup each of the breadcrumbs and Asiago to the mixture. Pour into a greased 13x9 inch baking dish.
- Melt 2 tbs butter and mix in remaining breadcrumbs and Asiago. Sprinkle over casserole.
- Bake 45 to 50 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 423.3, Fat 25.2, SaturatedFat 12.2, Cholesterol 99, Sodium 798.5, Carbohydrate 37.9, Fiber 4.3, Sugar 11.6, Protein 15
RICE CASSEROLE WITH CORN, TOMATOES AND ZUCCHINI
Steps:
- Prepare the rice and set aside. Saute' chopped onion and chopped zucchini in 1 TBSP of butter until just tender but not fully cooked. With a sharp knife, strip the kernals from two ears of fresh corn and add to the sauted onion and zucchini with the chopped tomatoes. Add 2-3 TBSP of butter or to taste and season with salt, pepper, cumin and oregano. Add rice and gently stir to mix. Transfer into a lightly oiled casserole dish and bake until throughly heated through. About 20 minutes.
BAKED ZUCCHINI TOMATO CORN CASSEROLE
Tired of the same zucchini casserole? Try this mix of veggies with a little added zip from the cloves! The brown sugar enhances the flavor of the dish too. Zucchini is one of the most versatile vegetables and even you can create a number of fascinating dishes with it!
Provided by Win Spicer
Categories Side Casseroles
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Grease casserole and add zucchini coins. Set aside. Preheat oven to 350 degrees
- 2. In large saucepan, melt 3 Tbsp. butter. Saute' green pepper and onion 1-2 minutes.
- 3. Sprinkle flour over pepper and onion. Stir in the tomatoes and corn.
- 4. Add the salt, brown sugar, bay leaf and dried cloves. Stir well. Cook the sauce, over medium 5-6 minutes until slightly thickened.
- 5. Pour sauce over zucchini. Dot top with additional butter. Cover evenly with grated sharp Cheddar cheese. Sprinkle with Parmesan.
- 6. Bake in preheated 350 degree oven 45 minutes.
ZUCCHINI, SQUASH, AND CORN CASSEROLE
We are obsessed with Zucchini, Squash & Corn Casserole right now..We have it almost every Sunday, especially since zucchini & squash are so available right now...Soft, white breadcrumbs double as a feather-light binder and golden crumb topping. To make them, pulse torn slices of day-old sandwich bread in the food processor.
Provided by Cathy Evans Mauricio
Categories Side Casseroles
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. 1. Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish. 4. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole. 5. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
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
OUR BEST CREAMY CORN, BACON & ZUCCHINI CASSEROLE
There are so many flavors in this creamy casserole. Between the bacon, zucchini, corn and chipotle pepper, there's something for everyone.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, about 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Heat dressing in large skillet on medium-high heat. Add onions and bacon; cook and stir 5 min. or until onions are crisp-tender. Stir in zucchini; cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally. Remove from heat; drain. Add corn, 1 cup cheese, sour cream and peppers; mix well.
- Spoon into 2-qt. baking dish; top with remaining cheese.
- Bake 15 min. or until cheese is melted and vegetable mixture is heated through; stir. Sprinkle with cilantro.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 4 g, Protein 10 g
ZUCCHINI, SQUASH AND CORN CASSEROLE
Steps:
- 1. Preheat oven to 350 degrees. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13x9-inch baking dish. 4. Melt remaining 2 Tbsp butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup ASiago cheese. Sprinkle over casserole. 5. Bake at 350 degrees for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
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.
ZUCCHINI, SQUASH AND CORN CASSEROLE RECIPE - (4.4/5)
Provided by lindaauman
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
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.
TEX-MEX ZUCCHINI CORN CASSEROLE
Make and share this Tex-Mex Zucchini Corn Casserole recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Steam the zucchini until it is soft.
- Preheat oven to 350°F.
- Mix the cooked zucchini, corn, tomato sauce, chili powder, cayenne, cumin, vinegar, fried tortilla quarters and chiles together.
- Place in greased ovenproof baking dish.
- Top with cheese and bake for about 12 minutes or until it is well heated and the cheese has melted.
- To serve, top with sour cream and sprinkle with green onions on top.
Nutrition Facts : Calories 695.6, Fat 31, SaturatedFat 15.8, Cholesterol 60.4, Sodium 991.9, Carbohydrate 81.8, Fiber 8.1, Sugar 11.9, Protein 25.2
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 & 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
CORN AND ZUCCHINI CASSEROLE
Steps:
- Slice zucchini into coin-size rounds. Grease casserole dish. Add Mexican corn and zucchini. Mix in grated cheddar and parmesan cheese. Sprinkle parmesan cheese on top. Microwave for 3-5 minutes on high.
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