Zucchini and Corn Topped with Cheese

Zucchini and Corn Topped with Cheese

LEELEE1976 0

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

Ingredients 45 m {{adjustedServings}} servings 333 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

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  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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Reviews 68

  1. 84 Ratings


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.


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.


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.