Zucchini and Corn Topped with Cheese

67 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 45 min

“Cut zucchini with corn, diced tomatoes, onion, and cheese.” - by LEELEE1976

Ingredients

2 tablespoons vegetable oil
6 medium zucchini, sliced
1/2 medium onion, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes, drained
2 teaspoons garlic powder
salt and pepper to taste
1/2 pound shredded Monterey Jack cheese
1/2 pound shredded sharp Cheddar cheese

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Metric US

Original recipe yields 8 servings

Directions

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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
333 cal
17%

Fat
22.2 g
34%

Carbs
18.3 g
6%

Based on a 2,000 calorie diet

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Reviews (67)

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COOKINKIWI

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 ..." See moreyellow zucchini for the two of us."

SUGRPLM313

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...." See more"

MMOH

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 ..." See morethan using the shredded cheeses. I'll definitely be making this for my family again."

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