Zucchini and Corn
"This is a tasty way to reduce your zucchini supply. It is a nice colourful addition to any table (especially now (fall) when zucchini abound)."
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
directions
- Cook onion and garlic in oil until softened.
- Add all ingredients except the cheese.
- Place in a greased 6 cup casserole dish.
- Sprinkle cheese on top.
- Bake at 350 for about 30 minutes or until bubbly.
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Reviews
-
Got this all ready in the AM, then popped it in the oven 1/2 hour before dinner, used canned kernals and extra hot salsa - Excellent Tebo Thanks, it's a keeper UPDATED: Great do ahead casserole. Tasty and colorful Thank's Tebo -
Simply amazing! I made this as a side with chicken and my son didn't even bother with the chicken, he just ate the zucchini and corn! We all loved it. -
Super simple and very tasty. Used an Italian cheese blend cause that's all I had in the fridge. Next time would cut the zucchini into smaller dice (about the size of playing dice) so it would cook faster. Even leftovers are yummy. Thanks for sharing the recipe!
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How about 10 stars! This is so-o-o good and a change from so many other zucchini recipes. Used this as a side dish to steak and mashed potatoes and it was just right. I used the lower fat Mexican cheese blend and cut the recipe in half as there is just the two of us. This will be a favorite of mine. Thanks, Carole in Orlando
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This is really good. We added more salsa (hot) and it's being requested again already. Thanks Tebo.
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RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
