Layered Zucchini Corn Casserole Recipes

FRESH CORN AND ZUCCHINI CASSEROLE

Steps:

• Scrape the kernels from the corn. There should be about 2 1/2 cups.
• Trim off the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about 2 cups.
• Core, seed and remove the veins from the yellow pepper. Cut the pepper into half-inch pieces. There should be about 1 1/2 cups.
• Heat the butter in a casserole and add the onions and pepper pieces.
• Cook, stirring, about 2 minutes and add the zucchini and corn. Cook, stirring, about 1 minute. Add the cream, salt and pepper. Cover and cook 3 minutes. Add the basil and stir to blend. Serve.

ZUCCHINI AND CORN CASSEROLE

Steps:

• Melt the butter in a pan & add spring onions, fry until onions are just soft.
• Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
• Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish.
• Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
• Pour cream mixture over the zucchini mix that is in the baking dish.
• Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
• Garnish with shopped chives and slice and serve whilst hot.

ZUCCHINI CORN CASSEROLE

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.

ZUCCHINI-CORN CASSEROLE

Steps:

• Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
• Drain the zucchini and cut them in chunks.
• Mix the zucchini with the corn and beaten eggs- Set aside.
• Saute onion and green pepper until they are tender, the stir them into the zucchini mixture.
• Add salt and pepper.
• Turn mixture into a buttered 2-quart casserole.
• Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese.
• Bake for 40 minutes at 350 degrees.

ZUCCHINI CORN BAKE

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.