Zucchini Corn Medley Recipe

Zucchini Corn Medley Recipe photo by Taste of Home

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One day when I was a girl, a neighbor brought over a dish similar to this one. I hadn't had it in 20 years but kept thinking about the fabulous flavor combination, so I decided to re-create it. I don't know if it's the same, but my family likes it today as much as I did back then.—Marian Quaid-Maltagliati, Nipomo, California

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Zucchini Corn Medley Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

2 medium zucchini, cut into 1/2-inch slices
1/4 cup water
1 can (15-1/2 ounces) hominy, drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 jalapeno pepper, seeded and chopped
1/2 teaspoon salt
1 cup (4 ounces) shredded pepper Jack cheese

Directions

In a 1-1/2-qt. microwave-safe dish, combine zucchini and water. Cover and microwave on high for 1-1/2 minutes; drain. Stir in the hominy, corn, jalapeno and salt. Cover and microwave on high for 2-3 minutes.
Sprinkle with cheese. Cook, uncovered, on high for 1-2 minutes until cheese is melted and vegetables are tender. Let stand for 2 minutes before serving. Yield: 6 servings.

Editor’s Notes: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face. This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 3/4 cup equals 167 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 810 mg sodium, 18 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Zucchini Corn Medley in Casserole Cookbook , p242