Creamy Zucchini And Corn Recipes
ZUCCHINI AND CORN CASSEROLE
Comfort food includes veggies especially when they are in this creamy, buttery casserole. Zucchini, corn, onion and bell pepper are blended with cheddar and cream cheese before baking.
Provided by Paula Deen
Categories cheesy comfort food Country Cooking Family Supper southern vegetarian
Time 10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 °F. Cook zucchini in enough boiling salted water to cover, about 5-6 minutes, or until just tender. Drain, cut into chunks and combine with corn and eggs.
- Sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture and season with salt, pepper and paprika. Add cream cheese and mix.
- Pour mixture into a greased casserole dish. Sprinkle cheese on top. Bake uncovered for 25 minutes, or until lightly browned and bubbly.
ZUCCHINI AND CORN GRATIN
Fresh corn kernels and slices of jalapeno pepper are cooked in a creamy sauce with zucchini and lots of shredded cheese then popped under the broiler for a comforting cheesy side dish.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
- Mix flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
- Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 46.1 g, Cholesterol 24.3 mg, Fat 10.5 g, Fiber 6.6 g, Protein 13.1 g, SaturatedFat 5.2 g, Sodium 182.4 mg, Sugar 9.5 g
CREAMY ZUCCHINI AND CORN
Take a look at this Creamy Zucchini and Corn recipe and you're sure to love it. This Creamy Zucchini and Corn features Mexican-style cheese and bacon!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat dressing in large skillet on medium-high heat. Add vegetables; cook and stir 8 to 10 min. or until crisp-tender. Remove from heat.
- Stir in cheese and sour cream; cook on medium heat 3 to 5 min. or until cheese is melted and vegetable mixture is heated through, stirring frequently.
- Top with bacon and cilantro.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CREAMY CORN CHOWDER
Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 5
Number Of Ingredients 18
Steps:
- In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
- In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
- Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
- Garnish with parsley if desired, and crumbled bacon.
Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g
CREAMY CORN AND ZUCCHINI
Make and share this Creamy Corn and Zucchini recipe from Food.com.
Provided by Pat - cook
Categories Corn
Time 14m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine corn and zucchini.
- Add 1/4 cup water.
- Microwave, covered, approximately 9 minutes, until vegetables are tender; drain.
- In medium bowl, combine sour cream, cottage cheese, and Parmesan cheese; mix well.
- Stir into corn mixture.
- Season with salt and pepper.
Nutrition Facts : Calories 177.6, Fat 9.6, SaturatedFat 5.7, Cholesterol 22.1, Sodium 516.9, Carbohydrate 16.6, Fiber 2.2, Sugar 1.4, Protein 9.2
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LIGHT CREAMY CORN AND ZUCCHINI RECIPE - EVERYDAY DISHES
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- Cut ends from zucchini. Cut zucchini lengthwise into quarters then cut the strips into pieces about ½" thick and set aside. Remove corn kernels from the cob and set aside. **see video below**
- Heat oil or butter in a large skillet over a medium-high heat. Add onions, Anaheim pepper and salt and cook 3–4 minutes, stirring frequently until tender and translucent. Add garlic, zucchini and corn and stir to combine.
- Cook over medium-high heat for 2–3 minutes until vegetables begin to release their moisture, then cover and reduce heat to low. Cook veggies covered for 7–8 minutes, stirring occasionally until zucchini is tender.
- Remove from heat, add sour cream and Parmesan and stir to combine. Season with salt and pepper and serve.
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