Zucchini and Corn Gratin

Zucchini and Corn Gratin

8 Reviews 3 Pics
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  Kraft Naturals Shredded Cheese

“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

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (8)

Rate This Recipe
Debbie Harrell
3

Debbie Harrell

Made with frozen corn. Was great

mandie25
2

mandie25

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 added zucchini to the skillet after cooking corn/onion/jalapeƱo, I think that, in addition to the thin slices, made them so much more yummy. I also added a couple TBSP butter to the skillet, people said the dish lacked flavor, I didn't wanna risk it ;) I also added salt, pepper, dash of cayenne pepper, garlic powder & some celery seeds. These made for a VERY flavorful and yummy dish! I don't measure stuff...sorry :( but keep in mind, when seasoning a dish make sure to add enough to season ALL of the dish, not just the veggies on top! stir it all in really well and you'll have a delicious side dish that you WILL want to make again. I didn't use the "Touch of Philly" cheese as I couldn't find it, turned out fine. Enjoy!

Cheryl Butchko
0

Cheryl Butchko

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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