SPICY ZUCCHINI CORN MEDLEY
One day when I was a girl, a neighbor brought over a dish similar to this one. Years later, I decided to re-create it. My family likes it today as much as I did back then. -Marian Quaid-Maltagliati, Nipomo, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 1-1/2-qt. microwave-safe dish, combine zucchini and water. Cover and microwave on high for 1-1/2 minutes; drain. Stir in the hominy, corn, jalapeno and salt. Cover and microwave on high for 2-3 minutes. , Sprinkle with cheese. Cook, uncovered, on high for 1-2 minutes until cheese is melted and vegetables are tender. Let stand for 2 minutes before serving.
Nutrition Facts : Calories 167 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 810mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
CORN AND ZUCCHINI MELODY
Zucchini, corn, and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!
Provided by MOLSON7
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
- Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 14.5 g, Cholesterol 12.9 mg, Fat 5.4 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 2.2 g, Sodium 198.6 mg, Sugar 3.2 g
CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)
One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.
Provided by gem
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
- Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g
CORN AND ZUCCHINI MEDLEY
Make and share this Corn and Zucchini Medley recipe from Food.com.
Provided by Dancer
Categories Pork
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Drain, reserving 1 tablespoon of drippings, crumble and set aside.
- In the skillet with the bacon drippings, saute the zucchini, corn and onion over medium heat until crisp tender, about 10 to 13 minutes.
- Season with pepper.
- Spoon vegetables into a bowl and sprinkle with cheese and crumbled bacon.
Nutrition Facts : Calories 157.7, Fat 10.5, SaturatedFat 3.9, Cholesterol 17.4, Sodium 193.7, Carbohydrate 12, Fiber 2, Sugar 3, Protein 5.7
DONNA'S CORN AND ZUCCHINI MELODY
My daughter Donna is a fabulous cook and this is a dish of hers that I love.
Provided by Janice Splaha
Categories Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- 1. Set bacon aside and measure 1 tablespoon of drippings into a deep skillet. Heat the drippings over medium heat. Sauté the zucchini, corn and onion until tender but still crisp, about 10 minutes. Season with pepper and salt, if desired. Spoon vegetables into a bowl and sprinkle with chopped bacon and shredded cheese.
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
QUINOA, CORN AND ZUCCHINI MEDLEY
Make and share this Quinoa, Corn and Zucchini Medley recipe from Food.com.
Provided by dicentra
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make Quinoa Medley: Bring 2 cups water to a boil in medium saucepan. Stir in quinoa, cover, and reduce heat to medium low.
- Simmer 15 minutes, or until quinoa is tender and opaque and liquid is absorbed. Let stand 5 minutes, then transfer to large bowl. Fluff with a fork, and cool.
- Fold corn, zucchini, green onions, cilantro and mint into quinoa.
- To make Dressing: Whisk together oil, orange juice, lemon juice and orange zest in small bowl. Season with salt and pepper.
- Drizzle dressing over quinoa mixture, and toss well. Sprinkle with pine nuts, garnish with mint sprigs, if desired, and serve at room temperature.
Nutrition Facts : Calories 245.4, Fat 12.7, SaturatedFat 1.4, Sodium 16.7, Carbohydrate 29.9, Fiber 3.4, Sugar 2.4, Protein 6.1
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