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    You are in: Home / Recipes / Zucchini and Corn Recipe
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    Zucchini and Corn

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Tebo's Note:

    This is a tasty way to reduce your zucchini supply. It is a nice colourful addition to any table (especially now (fall) when zucchini abound).

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    Units: US | Metric


    1. 1
      Cook onion and garlic in oil until softened.
    2. 2
      Add all ingredients except the cheese.
    3. 3
      Place in a greased 6 cup casserole dish.
    4. 4
      Sprinkle cheese on top.
    5. 5
      Bake at 350 for about 30 minutes or until bubbly.

    Ratings & Reviews:

    • on June 05, 2002


      Got this all ready in the AM, then popped it in the oven 1/2 hour before dinner, used canned kernals and extra hot salsa - Excellent Tebo Thanks, it's a keeper UPDATED: Great do ahead casserole. Tasty and colorful Thank's Tebo

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    • on December 01, 2009


      Simply amazing! I made this as a side with chicken and my son didn't even bother with the chicken, he just ate the zucchini and corn! We all loved it.

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    • on October 11, 2009


      Super simple and very tasty. Used an Italian cheese blend cause that's all I had in the fridge. Next time would cut the zucchini into smaller dice (about the size of playing dice) so it would cook faster. Even leftovers are yummy. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Zucchini and Corn

    Serving Size: 1 (199 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 211.1
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 4.3 g
    Cholesterol 16.7 mg
    Sodium 383.0 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 3.9 g
    Sugars 6.2 g
    Protein 8.9 g

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