ZUCCHINI CORN TOMATO RECIPES RECIPES

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ZUCCHINI, CORN, AND TOMATO COMBO RECIPE - FOOD.COM



Zucchini, Corn, and Tomato Combo Recipe - Food.com image

nice side dish with burgers or a steak...you really can add any veg..or drained can of black beans also in this recipe.....

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 11

16 ounces fresh corn or 16 ounces frozen corn kernels
1 medium onion, chopped
1 clove garlic, chopped
1/2 medium red bell peppers or 1/2 medium green bell pepper, chopped
2 tablespoons bacon fat
3 large tomatoes, fresh chopped (use plum they are meatier.)
3 medium zucchini, cut into 1/4 inch slices
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • Cook and stir onion and garlic and bell pepper in the bacon fat until tender.
  • Stir in all remaining ingredients.
  • Heat until boiling.
  • Simmer until vegies are tender about 10 minutes.
  • When chopping the peppers, tomatoes, and zucchini, try to keep them all in nice big bite size fork pick up pieces-- Can really make the same chopping smaller and serving raw as a salsa with a using fresh lime juice.

Nutrition Facts : Calories 112, FatContent 1.4, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 220.8, CarbohydrateContent 24.7, FiberContent 4.7, SugarContent 8.4, ProteinContent 4.8

CORN, ZUCCHINI, AND TOMATO PIE RECIPE | ALLRECIPES



Corn, Zucchini, and Tomato Pie Recipe | Allrecipes image

Great summer pie recipe making the most of fresh vegetables such as corn and tomatoes.

Provided by crowewarlick

Categories     Main Dishes    Casserole Recipes    Vegetable

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 1 9x13-inch pie

Number Of Ingredients 10

5 small zucchini, cut into matchsticks
3 cups fresh corn kernels
2 tablespoons butter, melted
2 tablespoons chopped fresh dill, or more to taste
2 teaspoons salt
1 teaspoon ground black pepper
3 tomatoes, cut into thick slices, or more to taste
½ cup grated Parmesan cheese
¼ cup dry bread crumbs
2 tablespoons olive oil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine zucchini, corn, butter, dill, 1 teaspoon salt, and 1/2 teaspoon pepper in a 9x13-inch baking dish. Toss to coat vegetables. Cover with tomato slices. Sprinkle remaining salt and pepper on top.
  • Combine Parmesan cheese and bread crumbs in a small bowl. Sprinkle mixture over the tomatoes. Drizzle olive oil on top.
  • Bake, uncovered, in the preheated oven until vegetables are tender, about 30 minutes. Remove from oven and let stand for 5 minutes before serving.

Nutrition Facts : Calories 162.7 calories, CarbohydrateContent 18.5 g, CholesterolContent 12 mg, FatContent 8.8 g, FiberContent 3.3 g, ProteinContent 5.7 g, SaturatedFatContent 3.3 g, SodiumContent 722.5 mg, SugarContent 4.9 g

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