Zucchini And Corn Topped With Cheese Food

ZUCCHINI & CORN GRATIN

Steps:

• Cook onions in large nonstick ovenproof 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.

CORN AND ZUCCHINI MELODY

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.

ZUCCHINI AND CORN TOPPED WITH CHEESE

Steps:

• Heat oil in a medium saucepan over medium heat, and saute the zucchini and onion 5 to 7 minutes, until onion is tender. Mix in the corn. Stir in the diced tomatoes. Season with garlic powder, salt, and pepper. Cover, and cook 15 minutes, or until zucchini is soft.
• Remove the saucepan from heat. Mix in the Monterey Jack cheese and Cheddar cheese. Cover, and let stand until cheeses are melted, about 5 minutes.

ZUCCHINI CORN CHOWDER

Steps:

• Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme, basil and rosemary until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken broth, milk, bay leaf, zucchini and corn. Cook, whisking constantly, until slightly thickened, about 3-4 minutes. Bring to a boil; reduce heat and simmer until zucchini is tender, about 5 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with Parmesan, parsley and bacon, if desired.

ZUCCHINI AND CORN WITH CHEESE

Steps:

• Microwave: Mix zucchini, corn, salt and pepper, and seasonings in 1-quart microwavable casserole. Cover tightly and microwave on HIGH 5 to 7 minutes, stirring after 2 minutes, until vegetables are hot. Sprinkle with cheese. Let stand covered 1 minute.
• Stove Top: Add zucchini, corn, salt and pepper and seasonings to 1 tablespoon olive oil in skillet. Saute until vegetables are tender and starting to brown. Sprinkle with cheese. Let stand covered 1 minute.

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 STUFFED WITH CORN AND CHEESE

Steps:

• Blanch squash in boiling salted water for 5 minutes.
• Place under cold water and drain.
• Halve and scoop out the seeds, forming a hollow boat.
• Coarsely puree the corn, chives and ricotta cheese in a food processor and season with cayenne, salt and pepper.
• Fill the squash halves with the mixture, mounding slightly.
• Cover with the grated cheese.
• Place in a buttered casserole and bake, covered, in a preheated 350 degree F.
• oven for 15 minutes.
• Uncover and bake 20 minutes more or longer until the squash is tender and the topping is browned.
• Serve topped with fresh cilantro.

ZUCCHINI TART WITH SWEET CORN, BASIL AND PARMESAN

Steps:

• Preheat oven to 425 degrees.
• Roll out the puff pastry on a parchment lined baking sheet. Using a paring knife, gently score approximately 1/4 inch from the edge to create a border being careful not to cut all the way through.
• In a microwave safe bowl, add the butter, basil and garlic. Heat in the microwave for 30 seconds or until the butter is melted. Brush half the butter mixture on the puff pastry inside the border. Arrange the zucchini on top of the butter and top with the corn. Sprinkle the parmesan over the tart and drizzle with the remaining butter. Season with salt and pepper.
• Whisk the egg yolk with 2 tablespoons of water. Brush the border of the puff pastry with the egg wash and transfer to the oven. Bake 20-25 minutes or until the edges are puffed and golden brown. Transfer to a serving platter and serve warm or at room temperature.

GOLD MEDAL CORN-ZUCCHINI CASSEROLE

Steps:

• Melt butter in a large skillet over medium heat. Add onion and cook, stirring often, until soft, but not browned, about 6 minutes. Add zucchini and cook 5 minutes until crisp-tender. Stir in corn, salt and pepper. Cook about 3 minutes until hot, then stir in flour and cook 2 minutes more. Gradually stir in milk. Bring to a simmer, stirring often, and cook 5 minutes until thickened and creamy. Let cool.
• Meanwhile prepare Topping: Melt butter in a large skillet. Add garlic and stir over low heat 1 minute without browning. Add bread crumbs and oregano and cook, stirring often, until crumbs are toasted. Let cool.
• Stir cheese into corn mixture and spoon into a shallow 2-quart baking dish. Sprinkle with Crumb Topping.

SUMMER SQUASH, ZUCCHINI, AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Lightly coat a 9 x 13 inch baking dish with cooking spray.
• In a large skillet over medium heat, melt 2 tablespoons butter. Add the onion and cook for 5 minutes, until translucent. Add the garlic and cook until fragrant, about 30 seconds.
• Add the diced zucchini, squash, and corn to the skillet and cook for 5 minutes, stirring frequently.
• Remove the skillet from the heat and stir in the sour cream, cheddar cheese, salt, and pepper. Pour the mixture into the prepared baking dish.
• In a medium bowl, stir together the herbed stuffing mix, parmesan cheese, and 2 tablespoons melted butter. Sprinkle evenly over the casserole.
• Bake for 40 to 45 minutes, until the casserole is hot and bubbly. Let stand 10 minutes before serving.

CORN AND ZUCCHINI QUESADILLA WITH SMOKED TOMATO SALSA AND AVOCADO RELISH

Steps:

• Preheat oven to 450°. Grill tomatoes until lightly charred for salsa and set aside.
• While tomatoes are cooking, chop red onion and mince jalapeno for all three components, placing correct amounts in three separate bowls for Quesadilla, Smoked Tomato Salsa and Avocado Relish. Add cut corn and diced zucchini in bowl for Quesadilla.
• Lay six tortillas on a sheet pan. Top with mix of jack and cheddar cheese and then the corn and zucchini mix. Top with another tortilla and press it down. Bake in 450° oven for about 8 minutes until tortillas are crisp and the cheese has melted.
• While the quesadillas are baking, mix the salsa and relish. For Smoked Tomato Salsa, chop grilled tomatoes and add to the bowl with red onion and jalapeno along with lime juice and chile powder.
• For Avocado Relish, add the cubed avocado, lime juice and cilantro to the bowl with red onion and jalapeno and season with salt and pepper.
• To serve, use a pizza cutter to cut each quesadilla into 6 wedges. Top each wedge with a spoonful of Avocado Relish and Smoked Tomato Salsa.
• ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM

ZUCCHINI AND CORN FRITTERS

Steps:

• In a large bowl, combine the zucchini, onion, corn, egg, and cheese. Then stir in the flour, baking powder, salt, and basil. Batter should be wet, spoonable, and hold shape.
• Heat olive oil in a large non-stick skillet over medium heat. You need enough oil to cover the bottom of the pan. Once hot, spoon the zucchini mixture by a tablespoon. (I used a regular eating tablespoon to measure out the mixture). Flatten the tops with a spatula and cook until golden brown, about 3-4 minutes per side. Transfer in a single layer to a paper towel lined plate and repeat with the rest of the batter.
• Serve fritters warm or cold. We love them with sour cream but they also serve well topped with a thin slice of tomato and fresh herbs. Makes 12-14 fritters.

VEGAN FLATBREAD WITH ZUCCHINI AND FRESH CORN

Steps:

• Heat a pan over medium heat. Saute the garlic, corn, squash, salt, pepper, onions, Italian seasoning and crushed red pepper in 2 tsp olive oil in a pan. Cook through for 5-10 minutes.
• Warm pita bread in the oven or the toaster oven. Brush with 1/4 tsp olive oil.
• Top each flatbread with the zucchini mixture (about ½ cup per flatbread, but you can put as much of it on as you like).
• Then, add ¼ cup of vegan cheese and 1 tsp of fresh thyme to each flatbread.
• Bake at 400 degrees for 8-10 minutes, until the cheese is melted and bubbly.

CREAMY ZUCCHINI AND CORN

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.

ZUCCHINI AND CORN FRITTERS WITH CREME FRAICHE

Steps:

• In a large bowl, sift flours. Whisk in eggs, yoghurt and sugar. Stir in corn, zucchini, garlic, onion, chopped herbs and cheese; stand 15 minutes.
• In large frying pan, heat oil and cook heaped teaspoons of fritter mixture, in batches, until browned both sides. Cool on wire racks.
• Serve fritters topped with creme fraiche, pine nuts and basil leaves.

HALLOUMI CHEESE AND GRILLED CORN ZUCCHINI SALAD

Steps:

• In a small skillet over medium-high heat, sear the halloumi for 2-3 minutes on both sides until golden. Remove and set aside.
• To grill the vegetables: Preheat grill to high heat. Use a wire brush to thoroughly clean the grates to ensure the vegetables and bread do not stick.
• Coat the corn with the mayonnaise and season with salt and pepper. Place on the grill, turning every 3-4 minutes or until brown and slightly charred. Set aside and keep warm.
• Toss zucchini, green beans, and baby bell peppers in olive oil and season with salt and pepper. Place zucchini on the grates in a single layer. Flip the zucchini after 3-4 minutes, or until charred, and cook for an additional 2-4 minutes. Once cooked to your liking, remove from heat and keep warm.
• Spread the torn lettuce onto a large platter or into a large bowl. Top with the halloumi, avocado, corn, zucchini, bacon, jicama, and tomato. Drizzle with dressing and toss. Enjoy cold.

ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
• Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
• Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.

SAUTéED CORN AND ZUCCHINI WITH COTIJA AND CILANTRO

Steps:

• In a large skillet , melt the butter until slightly browned over medium heat. Add the corn, zucchini, garlic and oregano. Season with salt and pepper and sauté for about 6 minutes until the vegetables are crisp-tender.
• Serve hot, topped with the Cotija cheese and the fresh cilantro leaves, if desired. Also be sure to try this Mexican grilled corn . Ears of corn are first grilled up, then slathered with a spicy, creamy cheese mayonnaise mixture, and sprinkled with a bit more cheese. When corn is in season during the summer, take advantage of how sweet it is and celebrate with dishes like chili rubbed flank steak with corn and summer corn, tomato and bacon salad . Other great Mexican dishes for your family include quesadillas , and this sautéed corn and zucchini with Cotija and cilantro would be a fantastic topping on them. Also try this chorizo avocado rice bowl for a quick and easy meal that is filling. Spicy guacamole makes a great dip with chips or vegetables, or use it to top other dishes, like this breakfast burrito to start your day.

CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE

Steps:

• Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose a strip of kernels and discard husk strip. Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends. Discard silk from husks. Tear a thin strip from a tender, inner piece of each husk and use it to tie loose end of each husk together, forming a boat. Cut corn kernels from ears and discard cobs.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until browned lightly and just tender, 2 to 3 minutes. Transfer zucchini with slotted spoon to a bowl and season with salt.
• In oil remaining in skillet sauté corn kernels and onion with salt to taste over moderately high heat, stirring, 4 minutes and cook, covered, over low heat until corn is crisp-tender, 2 to 3 minutes. Add corn mixture to zucchini and season with salt.
• Cool filling and stir in cheese. Spoon filling into husk boats. (Corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.)
• Preheat oven to 375°F.
• Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs. Bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.
• Serve corn boats warm or at room temperature.

ZUCCHINI AND CORN WITH CHEESE

Steps:

• Mix zucchini, corn, salt and pepper in 1-quart microwavable casserole.
• Cover tightly and microwave on HIGH 5 to 7 minutes, stirring after 2 minutes, until vegetables are hot.
• Sprinkle with cheese.
• Let stand covered 1 minute.