Best Zucchini And Corn Casserole Recipes

ZUCCHINI AND CORN CASSEROLE

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.

FRESH CORN AND ZUCCHINI CASSEROLE

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.

ZUCCHINI, SQUASH, AND CORN CASSEROLE

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.

HIDE THE VEGGIES PLEASE! SUMMER SQUASH AND ZUCCHINI CORN CASSEROLE

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.

ZUCCHINI AND CORN CASSEROLE

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

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.

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.

ZUCCHINI, SQUASH, AND CORN CASSEROLE

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, 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.

ZUCCHINI, SQUASH AND CORN CASSEROLE RECIPE - (4.4/5)

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

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.

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.

TORTILLA, CORN, AND ZUCCHINI CASSEROLE

Steps:

• 1. In a medium skillet, heat oil to a depth of about 1/2 inch until it simmers. Fry the tortilla strips, in batches, until golden and crisp. Drain on paper towels and set aside. 2. Preheat oven to 375°. Remove all but 1 tablespoon of the oil from the skillet. Add the onion, and cook, stirring, until the edges start to brown, about 3 to 4 minutes. Add the cumin, zucchini, corn, and chiles. Cook, stirring, until the vegetables are crisp-tender, about 4 minutes. 3. Add the tomatoes, broth, cilantro, and salt. Bring to a boil and transfer the mixture to an 8-inch square baking dish. Add the tortilla strips and half of the cheese. Stir gently to combine. Press to level the top. Sprinkle with remaining cheese. Bake until completely heated through and the cheese melts, about 20 minutes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.