Zucchini and Corn Topped with Cheese Recipe - Allrecipes.com
Zucchini and Corn Topped with Cheese Recipe
  • READY IN 45 mins

Zucchini and Corn Topped with Cheese

Recipe by  

"Cut zucchini with corn, diced tomatoes, onion, and cheese."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    45 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2003

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.

Most Helpful Critical Review
Sep 17, 2008

bland... cheesy...


86 Ratings

Sep 10, 2003

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.

Jul 23, 2007

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.

Apr 16, 2008

This was delish. I used fresh garlic, olive oil, and added some rosemary. Even the kids enjoyed it. Thanks!

Sep 10, 2003

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.

Jul 19, 2010

Delicious! I sautéed the onions first and then added the zucchini, just because I didn't want them to turn mushy.

Aug 03, 2009

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!!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 631 mg
  • 25%

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

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Cream Cheesy Zucchini

See how to make a creamy, delicious zucchini side dish.

Grilled Lemon Pepper Zucchini

See how to make summer’s ideal side dish starring zucchini and yellow squash.

Zucchini and Ricotta Casserole

See how to make a simple roasted zucchini casserole.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States