Best Donnas Corn And Zucchini Melody Recipes

CORN AND ZUCCHINI MEDLEY

Corn and Zucchini Medley image

Make and share this Corn and Zucchini Medley recipe from Food.com.

Provided by Dancer

Categories Pork

Time 30m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

4 slices bacon
2 cups zucchini, chopped
1 1/2 cups fresh corn
1 small onion, chopped
1 dash pepper
1/4 cup monterey jack cheese, shredded

Steps:

Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain, reserving 1 tablespoon of drippings, crumble and set aside.
In the skillet with the bacon drippings, saute the zucchini, corn and onion over medium heat until crisp tender, about 10 to 13 minutes.
Season with pepper.
Spoon vegetables into a bowl and sprinkle with cheese and crumbled bacon.

Nutrition Facts : Calories 157.7, Fat 10.5, SaturatedFat 3.9, Cholesterol 17.4, Sodium 193.7, Carbohydrate 12, Fiber 2, Sugar 3, Protein 5.7

FRESH CORN AND ZUCCHINI SAUTE

Fresh Corn and Zucchini Saute image

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

Ingredients

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

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 CORN BAKE

Zucchini Corn Bake image

"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

Ingredients

1 medium zucchini, quartered lengthwise and sliced
1-3/4 cups frozen corn, thawed
1 small onion, chopped
1 tablespoon plus 1 teaspoon butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup dry bread crumbs
2 garlic cloves, minced
1/4 teaspoon dried oregano

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