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Zucchini and Corn Topped with Cheese

Zucchini and Corn Topped with Cheese

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    45 m
LEELEE1976

LEELEE1976

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

COOKINKIWI
22

COOKINKIWI

9/10/2003

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 yellow zucchini for the two of us.

SUGRPLM313
18

SUGRPLM313

9/10/2003

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.

MMOH
14

MMOH

7/23/2007

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

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