Zucchini Corn Medley Recipe

4.5 4 3
Zucchini Corn Medley Recipe
Zucchini Corn Medley Recipe photo by Taste of Home
Publisher Photo

Zucchini Corn Medley Recipe

Read Reviews
4.5 4 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Zucchini Corn Medley in Taste of Home August/September 1995, p19

Nutritional Facts

3/4 cup: 171 calories, 9g fat (5g saturated fat), 26mg cholesterol, 492mg sodium, 20g carbohydrate (5g sugars, 4g fiber), 7g protein.

  • 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
  1. 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.
Originally published as Zucchini Corn Medley in Taste of Home August/September 1995, p19

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Reviews forZucchini Corn Medley

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Joscy User ID: 2694585 3809
Reviewed 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!"

MY REVIEW
JeannetteMT User ID: 6980605 6257
Reviewed Nov. 17, 2012

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

MY REVIEW
austynsgranny User ID: 1533530 4878
Reviewed 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."

MY REVIEW
Joscy User ID: 2694585 199083
Reviewed Jun. 13, 2009 Edited Jun. 2, 2013

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

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