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Zucchini and Corn Topped with Cheese

SUBMITTED BY: LEELEE1976      PHOTO BY: Susan May

"Cut zucchini with corn, diced tomatoes, onion, and cheese."
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 6 medium zucchini, sliced
  • 1/2 medium onion, chopped
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 2 teaspoons garlic powder
  • salt and pepper to taste
  • 1/2 pound shredded Monterey Jack cheese
  • 1/2 pound shredded sharp Cheddar cheese

DIRECTIONS

  1. 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.
  2. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2003 by COOKINKIWI
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.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2003 by SUGRPLM313
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.

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2003 by BONCARNS
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.

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 329

  • Total Fat: 22.2g
  • Cholesterol: 55mg
  • Sodium: 575mg
  • Total Carbs: 17.5g
  •     Dietary Fiber: 3.4g
  • Protein: 17.7g

VIEW DETAILED NUTRITION

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