Spicy Zucchini Corn Medley Recipe

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Spicy Zucchini Corn Medley Recipe
Spicy Zucchini Corn Medley Recipe photo by Taste of Home
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Spicy Zucchini Corn Medley Recipe

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One day when I was a girl, a neighbor brought over a dish similar to this one. Years later, I decided to re-create it. My family likes it today as much as I did back then. —Marian Quaid-Maltagliati, Nipomo, California
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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: Wear disposable gloves when cutting hot peppers. The oils can burn skin. Avoid touching your face.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Zucchini Corn Medley in Casserole Cookbook 2001, p242

Nutritional Facts

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

  • 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
  1. 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.
  2. 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: Wear disposable gloves when cutting hot peppers. The oils can burn skin. Avoid touching your face.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Zucchini Corn Medley in Casserole Cookbook 2001, p242

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Pamlico User ID: 6807887 56684
Reviewed Aug. 19, 2013

"Awful!"

MY REVIEW
aug2295 User ID: 4631582 35689
Reviewed Feb. 5, 2012

"This was a nice veggie side with Mexican food."

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