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Zucchini Corn Medley Recipe

Zucchini Corn Medley Recipe photo by Taste of Home

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This side dish with its creamy cheese sauce and zippy taste, turns abundant garden vegetables into a comforting side dish.—Norma Erne, Albuquerque, New Mexico

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Zucchini Corn Medley Recipe

Prep: 25 min. Bake: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

5 medium zucchini, cut into 1/2-inch chunks
1/2 cup water
1/2 teaspoon salt
1 package (10 ounces) frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/2 cup shredded sharp cheddar cheese

Directions

In a saucepan over medium heat, cook zucchini in water and salt until just tender, about 6 minutes. Add corn; cook for 1 minute. Drain. Stir in chilies; pour into a greased 1-1/2-qt. shallow baking dish. Melt butter in a saucepan; stir in flour and seasonings until smooth and bubbly. Stir in milk; bring to a boil, stirring constantly. Boil 3 to 4 minutes or until thickened. Remove from heat and stir in cheese until melted. Pour over vegetables. Bake, uncovered, at 350° for 20 minutes or until bubbly. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 171 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 492 mg sodium, 20 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Zucchini Corn Medley in Taste of Home August/September 1995, p19

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Zucchini Corn Medley

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Reviewed on Jun. 02, 2013 by Joscy

This is definitely worth more than a *5* rating. Have made several times, including holidays. I replace green chilies with green sweet pepper, with fantastic results. Look fwd. to making this for years to come, then pass recipe on to my kids/grandkids, so they can make it for me!

Reviewed on Nov. 17, 2012 by JeannetteMT

My family loves this dish! I have made it several times - usually special occassions such as holidays or big family gatherings.