Best Zucchini And Corn With Cheese Recipes

ZUCCHINI WITH CORN AND CHEESE ( CALABACITAS CON ELOTE Y QUESO )

Steps:

• 1. Wash and trim both ends of zucchini, and cut zucchini down the middle in a cross, and then slice across. Do not cut too thin or too thick.
• 2. slice off kernels of corn from the cob.
• 3. Place the above veg's in a med size skillet that has a fitting lid.
• 4. Add the tomatoes and onions on top of veg's
• 5. add salt.
• 6. pour water over the top. cover and cook over med heat for approx. 15 min
• 7. After 15 min, toss gently to mix ingredients and taste for salt.
• 8. Lower heat to low, cover and simmer, and cook for add'l 5 to 7 min. till zucchini is tender. Turn off heat.
• 9. remove lid and spread cheese over the top, cover with lid until cheese melts.

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.

CORN AND ZUCCHINI SAUTé

Steps:

• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.

ZUCCHINI AND CORN GRATIN

Steps:

• Cook onions in large nonstick oven proof 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 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 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.