Zucchini and Corn in Cream
10 mins. to Prepare
20 mins. Cooking Time
0 mins. Standing Time
30 mins. Total
Servings: 8 servings
COOK onion and garlic in remaining tablespoon oil in large skillet over medium heat for about 3 minutes or until tender. Add zucchini; cover and cook for 8 to 10 minutes or until tender. Add tomatoes; cook an additional 2 minutes. Stir in corn, salt, pepper and cumin; cook until heated through. Add cream sauce to vegetables; cook for 3 minutes or until heated through. Garnish with cheese and cilantro.
Amount Per Serving
Servings: 8 servings
|Calories from Fat||60|
|Total Fat 7g||11%|
|Saturated Fat 2.5g||13%|
|Dietary Fiber 3g||12%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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I made this for my husband, and he LOVED it. We use a lot of zucchini, and I will certainly make this again. I served it over a bed of rice as a main dish.
Our whole family loved this recipe and I will make this one time and time again...thanks!!!
My family loved this and took this casserole to a friend's and they too loved it as evidenced by the empty dish we brought home
Delicious and easy! I used a variety of veggies... broccoli, cauliflour, diced carrots, peast, etc. It tasted great over rice. I can't wait to try it over fresh pasta! A definite keeper in my house!
This recipe was fabulous--I love vegetables in cream, so this was perfect for me...the next time I make it, I might use less milk though...my veggies were swimming!
I had shredded up a big zucchini, and divided it into 2 cup portions. Some I froze. But I used 2 cups in this recipe. Served it in soup plates, with the cheese on top. My husband said it was GOOD. I used canned whole tomatoes, no fresh ones in the house.I left out the salt, and used red-hot sauce from a bottle. Turned out great!
This dish has a wonderful combinations of tastes. Served over rice, it makes a whole meal.