Zucchini and Corn in Cream

Wow! This recipe was good, but only one thing, I would add a littile hot pepper to make it a little hot.

Enjoyed the side dish. Pretty easy to make. The sauce was a little runny though. Perhaps I didn't let it thicken enough. I'll see what happens the next time I make it.

This recipe was easy to make and had so much flavor - I was able to pair it with a very plain grilled meat and have a zinger of a meal. Will use again and again. I halved grape tomatoes that I had on hand instead of the plum tomatoes and it worked fine.

This recipe is very good...a winner in the summer when you can't even give squash away! I could get takers if I included this recipe with each one. For variety, add a can of black beans...and yellow squash is just as tasty as zucchini. I serve buttered noodles on the side and those who want can mix them with the veggies.

I have made this dish twice, the first time I followed the directions and we thought it was really good, the next time I cooked the vegetables as directed, then added a small 4 oz can of black olives drained, and 1/2 cup shredded Jack cheese, poured it into an 8 inch greased baking dish,topped with some buttered bread crumbs, then sprinkled another 1/4 cup shredded jack cheese over the top and baked it for 20 minutes at 375° It was delicious.

I have loads of shredded zucchini frozen from the garden so I used it, along with the rest of veggies. I used less cream, and it turned out great. I served it with rice. What a great taste.

I really enjoyed making this recipe. It reminds me of my grandmother. She used to make it often. The only other ingredient I added was chiles to it. Being of Hispanic decent, we have to add chiles to everything! Talk about childhood memories!