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Zucchini Corn Medley

 Zucchini Corn Medley
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
6 ServingsPrep: 25 min. Bake: 20 min.

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,

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Zucchini Corn Medley (continued)

Nutritional Facts: 20 g carbohydrate, 4 g fiber, 7 g protein.