Zucchini Squash And Corn Casserole Recipe 445 Recipes

HIDE THE VEGGIES PLEASE! SUMMER SQUASH AND ZUCCHINI CORN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
• Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
• Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.

ZUCCHINI, SQUASH AND CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Boil yellow squash and zucchini 5 minutes or until crisp-tender. Drain. Dry with paper towels.
• Saute onion in 2 tbs butter over medium high heat 10 minutes or until tender. Add garlic and saute 2 minutes more.
• Mix squash, onion, corn and the rest of the ingredients except the breadcrumbs and Asiago. Add 1/2 cup each of the breadcrumbs and Asiago to the mixture. Pour into a greased 13x9 inch baking dish.
• Melt 2 tbs butter and mix in remaining breadcrumbs and Asiago. Sprinkle over casserole.
• Bake 45 to 50 minutes. Let stand 15 minutes before serving.

SQUASH AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
• Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
• Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.

REFRIED BEAN, ZUCCHINI AND CORN GRATIN

Steps:

• Heat oven to 375 degrees. Oil or butter a 2-quart baking dish or gratin dish.
• Refry beans: Drain off about 1/2 cup of liquid from beans, retaining it in a separate bowl to use later for moistening beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and optional chipotle. Fry beans, stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan. Stir up crust and mix into the beans. Cook until beans are thick but not dry, about 10 minutes. Add liquid you saved from the beans if they seem too dry. Taste refried beans and adjust salt (they probably won't need any as the broth reduces when you refry them). Spread in an even layer in the baking dish. (Note: If you use canned beans, do not drain. The frying process will go more quickly.)
• Clean and dry skillet. Heat over medium heat and add olive oil. Add onion and cook, stirring, until tender, about 5 minutes. Add a pinch of salt and garlic and cook, stirring, until garlic is fragrant, about 30 seconds. Add squash, oregano, salt and pepper, and turn up heat slightly. Cook, stirring often or tossing in pan, until squash is translucent and tender, 5 to 10 minutes. Taste and adjust seasoning. Spread in an even layer over the beans.
• Combine corn and milk in a saucepan and bring to a simmer. Simmer 5 minutes, until corn is just tender. Stir in cornmeal and minced serrano, add salt to taste, and continue to simmer until mixture is thick, 3 to 5 minutes. Stir in grated cheese. Remove from heat and spread in an even layer over squash. Sprinkle crumbled cheese over top. Dot with butter or drizzle on oil.
• Place in oven and bake 25 minutes, until bubbly and crumbled cheese is lightly browned. Serve hot or warm.

ZUCCHINI, SQUASH, AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
• Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
• Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
• Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.

GARLICKY SUMMER SQUASH AND FRESH CORN

Steps:

• Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
• Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

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.