Best Zucchini Corn Bake Recipes

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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

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

PASTA, ZUCCHINI, TOMATO, CORN BAKE



Pasta, Zucchini, Tomato, Corn Bake image

Make and share this Pasta, Zucchini, Tomato, Corn Bake recipe from Food.com.

Provided by LisaAD

Categories     Penne

Time 55m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 15

1/2 lb penne
6 tablespoons olive oil, plus more as needed
2 ears corn
fresh ground black pepper, to taste
8 zucchini, about 2 lb. total, cut into half-moons
1/2 yellow onion, diced
4 tomatoes, cored, seeded and cut into 1-inch chunks
1 tablespoon sliced garlic
1 teaspoon chopped fresh oregano
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/4 cup white wine
1/2 cup thinly sliced fresh basil
6 ounces mozzarella cheese, grated
2 ounces parmigiano-reggiano cheese, grated

Steps:

  • Preheat an oven to 400ºF.
  • Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
  • In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
  • Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
  • Set the pan over medium-low heat. Add the onion, 1 teaspoons salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
  • Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm. Serves 8.
  • Williams-Sonoma Kitchen.

CREAMY CORN, ZUCCHINI & CHIPOTLE BAKE



Creamy Corn, Zucchini & Chipotle Bake image

Bake corn and sautéed zucchini with a creamy chipotle sauce and a cheese topping for a delicious vegetable side dish.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings, about 1/2 cup each

Number Of Ingredients 9

2 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onions
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
4 zucchini, chopped
1 cup frozen corn
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup sour cream
1 drained canned chipotle pepper in adobo sauce, finely chopped
2 Tbsp. chopped fresh cilantro

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 lightly browned, stirring occasionally. Drain. Add corn, 1 cup cheese, sour cream and peppers; mix well.
  • Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese.
  • Bake 15 min. or until cheese is melted and vegetable mixture is heated through; stir. Sprinkle with cilantro.

Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

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