Zucchini and Corn Gratin Recipe - Allrecipes.com
Zucchini and Corn Gratin Recipe
  • READY IN 30 mins

Zucchini and Corn Gratin

Recipe by  

"Fresh corn kernels and slices of jalapeno pepper are cooked in a creamy sauce with zucchini and lots of shredded cheese then popped under the broiler for a comforting cheesy side dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins

    30 mins


  1. 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.
  2. 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.
  3. Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.
Kitchen-Friendly View


  • Kraft Kitchens Tips
  • Enjoy your favorite foods while keeping portion size in mind.
  • Prepare using 1 pkg. (16 oz.) frozen corn kernels.

Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2013

I thought this recipe turned out very well. I DID read all the reviews and take that into consideration...some of the things I may have altered were...I used 1 med. size onion, not 1/2 cup, I added zucchini to the skillet after cooking corn/onion/jalapeño, I think that, in addition to the thin slices, made them so much more yummy. I also added a couple TBSP butter to the skillet, people said the dish lacked flavor, I didn't wanna risk it ;) I also added salt, pepper, dash of cayenne pepper, garlic powder & some celery seeds. These made for a VERY flavorful and yummy dish! I don't measure stuff...sorry :( but keep in mind, when seasoning a dish make sure to add enough to season ALL of the dish, not just the veggies on top! stir it all in really well and you'll have a delicious side dish that you WILL want to make again. I didn't use the "Touch of Philly" cheese as I couldn't find it, turned out fine. Enjoy!

Most Helpful Critical Review
Nov 20, 2013

Didn't seem to have much flavor. I added salt, pepper, and sage, and it still seemed fairly bland. Ok to eat once, but I probably won't make it again without making some adjustments to the recipe.

Nov 07, 2013

Made with frozen corn. Was great

Mar 11, 2015

Simple, easy, but not super interesting flavor wise even with a few extra jalapenos.

Jul 21, 2014

This was a delicious recipe! I used fresh corn off the cob from the farmer's market and zucchini from my garden. I too added salt and pepper to spice it up.

Jan 17, 2014

I added mushrooms and kale, then baked with a little bread crumbs on top

Nov 21, 2013

This was good. I used frozen corn. I recommend putting the zucchini in with the corn though, unless you like really crunchy zucchini. I agree it was a bit bland also. I put a little garlic powder, salt & pepper in it. I'd give it 4 stars because I put my zucchini in with the corn & I still had to cook it longer than stated. But this is going on rotation for being simple to cook up & is yummy comfort food. 5 stars.

Nov 18, 2013

I too used frozen corn, and without having the special Kraft cheese on hand, I subbed 2/3 cup shredded cheddar cheese and 1 ounce Philly cheese (in small dabs on top.) I especially liked that cream cheese flavor punch!


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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