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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
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    6 servings


  • 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


  • 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.

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Average Rating:
  • Joscy
    Jun 2, 2013

    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!

  • JeannetteMT
    Nov 17, 2012

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

  • austynsgranny
    Jul 13, 2012

    I have made this twice. It is very good but the second time I made it, it was runny. Perhaps I should allow it to drain longer.

  • Joscy
    Jun 13, 2009

    Have not tried this dish yet, but will soon. Can't wait til zucchini come along in garden.