Layered Zucchini Corn Casserole Food

CRISPY ZUCCHINI AND CORN CASSEROLE

Steps:

• Preheat your oven to 375°F/190°C.
• Make the Basil Sauce (recipe below).
• Prep the vegetables. Slice the zucchini and/or squash into rounds, but don't slice too paper thin, or they'll get soggy in the oven. Using a sharp knife, shave the kernels of each ear of corn.
• Char the corn. Heat a large cast iron skillet over medium-high heat and add 1 1/2 tablespoons of the extra virgin olive oil. Add the corn kernels. Cook the corn for 3-5 minutes until charred in spots, tossing just once or twice to get a nice char on them.
• In a large bowl, toss the zucchini and squash slices, charred corn, and jalapeños with the Basil Sauce. Mix well.
• Assemble the casserole. Pour the marinara sauce on to the bottom of a 13x9-inch (33x22 cm) baking pan. Spread out half of the zucchini/squash slices on top in a single layer (slight overlapping is okay). Then spoon some more of the corn/jalapeño mixture on top. Sprinkle the zucchini with half of the shredded vegan cheese on top (or dollop with blobs of the Tofu Ricotta, if using). Repeat the layers one more time, zucchini slices and corn first, then cheese.
• Sprinkle the top with the panko bread crumbs, a light sprinkle of flaky sea salt, some freshly cracked black pepper, and a drizzle of extra virgin olive oil (the olive oil aids in browning, so don't skip it). Bake for 25 minutes, rotating the pan 180° halfway through to ensure even browning on the top, or until the top is crispy and golden brown.
• Remove from the oven and allow to cool for 20 minutes. Top with sliced basil.
• In a small skillet, heat the extra virgin olive oil over medium heat. Add the shallot and garlic cook for 2 minutes, stirring frequently, until garlic just starts to turn golden.
• Add the thyme and salt. Cook for 30 seconds, tossing frequently to combine and to prevent burning. Remove from the heat.
• Transfer the shallot mixture and oil to a food processor. Add the basil, lemon juice, and water. Blend until the mixture is relatively smooth, adding a bit more water if needed to bring the sauce together. Taste for seasonings and add more salt or lemon juice as needed.

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 AND CORN CASSEROLE

Steps:

• Cook sliced zucchini until tender. Drain and mash slightly.
• Melt 1 tb butter and cook onions until clear.
• Mix zucchini, corn, salt, onions, Swiss cheese and eggs. Put into 2 quart casserole dish.
• Mix bread crumbs, Parmesan cheese and melted butter. Sprinkle on top of casserole.
• Bake at 350 degrees F for 30 minutes or until golden.

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 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 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.

LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE

Steps:

• Lightly grease an 8 inch square baking pan (or spray with Pam).
• Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
• Dot the top with butter, and sprinkle with Parmesan cheese.
• Bake at 350F for 35 minutes or until crisp-tender.

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.