Fresh Corn and Zucchini Casserole

By Pierre Franey

Published October 14, 1986

Total Time
20 minutes
Rating
4(33)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

  • 3 ears fresh corn on the cob

  • 1 large zucchini, about ½ pound

  • 1 large yellow pepper, about ½ pound

  • 2 tablespoons butter

  • ¾ cup finely chopped onions

  • cup heavy cream

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • ⅓ cup finely shredded fresh basil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

34 grams carbs; 87 milligrams cholesterol; 409 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 19 grams saturated fat; 30 grams fat; 1 gram trans fat; 2 grams fiber; 750 milligrams sodium; 7 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Scrape the kernels from the corn. There should be about 2 ½ cups.

  2. Step 2

    Trim off the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about 2 cups.

  3. Step 3

    Core, seed and remove the veins from the yellow pepper. Cut the pepper into half-inch pieces. There should be about 1 ½ cups.

  4. Step 4

    Heat the butter in a casserole and add the onions and pepper pieces.

  5. Step 5

    Cook, stirring, about 2 minutes and add the zucchini and corn. Cook, stirring, about 1 minute. Add the cream, salt and pepper. Cover and cook 3 minutes. Add the basil and stir to blend. Serve.

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Ratings

4 out of 5
33 user ratings
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Comments

Es

I have been making variations of this recipe since it was originally published in the 60-Minute Gourmet. Always the best way to cook in the heat of the summer. I do not use cream and I saute in olive oil. I usually finish with a TBSP of butter. Add cherry tomatoes, whatever, a quick and tasty side dish to a summer meal.

Chris

Agree with Stephanie. It's a stove-top dish with 6min of cooking...barely a sautee. Not a casserole. Maybe a beanless succotash...squash, corn, onions poached in dairy. Fresh and quick.

Stephanie R

I don't understand how this can be a casserole when it is cooked on the stove top and more appropriately in some sort of skillet.

Es

I have been making variations of this recipe since it was originally published in the 60-Minute Gourmet. Always the best way to cook in the heat of the summer. I do not use cream and I saute in olive oil. I usually finish with a TBSP of butter. Add cherry tomatoes, whatever, a quick and tasty side dish to a summer meal.

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