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
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  • PREP

    30 mins
  • READY IN

    30 mins

Directions

  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

Footnotes

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

 
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!

 
Nov 16, 2013

This was easy and very tasty. Will make it again. Used frozen corn. Prepared entire dish in cast iron skillet.

 

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Nutrition

  • 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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