Zucchini and Corn Gratin

Zucchini and Corn Gratin

Kraft

"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

30 m servings 295 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

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

Read all reviews 16
  1. 18 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

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 recip...

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Most positive
Least positive
Newest

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 a...

Made with frozen corn. Was great

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

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.

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

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 powde...

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 recip...

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 cr...

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