"Cut zucchini with corn, diced tomatoes, onion, and cheese." — LEELEE1976
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medium zucchini, sliced
medium onion, chopped
1 (15.25 ounce) can
whole kernel corn, drained
1 (14.5 ounce) can
diced tomatoes, drained
salt and pepper to taste
shredded Monterey Jack cheese
shredded sharp Cheddar cheese
This is an absolutely fabulous recipe. Cooked it tonight and will cook it again for a dinner party this weekend. I used fresh tomato,and fresh corn off the cob (lots in season right now) and half a yellow zucchini for the two of us.
Simple and delidious! Awesome to use up all the zucchini and tomatoes from the garden. I used grated parmesean cheese instead of monterey jack. Quite good.
This was pretty good stuff. I used frozen corn, and also added some mushrooms that were starting to get old. The only other thing that I did differently was to sprinkle parmesan cheese over it rather than using the shredded cheeses. I'll definitely be making this for my family again.
This was delish. I used fresh garlic, olive oil, and added some rosemary. Even the kids enjoyed it. Thanks!
This was a delicious way to prepare zucchini. Even though it's a bit difficult to reheat with the cheese on top, I found it just as good the second time. I halved it and omitted the corn so that I didn't waste 2 cans half-ful.
Delicious! I sautéed the onions first and then added the zucchini, just because I didn't want them to turn mushy.
My husband and I tried this out and just loved it. We made it exactly as directed and turned out great. The two of us managed to eat the whole thing. Next time we'll use a little less cheese and maybe some black beans for texture. This is a definite keeper!!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini and Corn Topped with Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 200
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