ZUCCHINI WITH CORN RECIPES RECIPES

Name: Zucchini Corn Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 1-1/2 cups coarsely chopped zucchini; 1-1/2 cups fresh or frozen corn; 1 medium onion, finely chopped; 1/2 cup diced sweet red pepper; 2 teaspoons reduced-sodium chicken bouillon granules; 1/2 cup fat-free milk; 2 cans (4 ounces each) chopped green chilies; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 1 cup shredded reduced-fat Monterey Jack cheese, divided

ZUCCHINI CORN CASSEROLE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Zucchini Corn Casserole Recipe: How to Make It - Taste of Home image

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

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups coarsely chopped zucchini
1-1/2 cups fresh or frozen corn
1 medium onion, finely chopped
1/2 cup diced sweet red pepper
2 teaspoons reduced-sodium chicken bouillon granules
1/2 cup fat-free milk
2 cans (4 ounces each) chopped green chilies
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 cup shredded reduced-fat Monterey Jack cheese, divided

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, FatContent 6g fat (0 saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 461mg sodium, CarbohydrateContent 16g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 14g protein. Diabetic Exchanges 1 starch

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

Ingredients

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

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