Best 3 Refried Bean Zucchini And Corn Gratin Recipes
Indulge in a culinary journey with our tantalizing refried bean, zucchini, and corn gratin, a symphony of flavors and textures that will delight your palate. This enticing dish seamlessly blends the creaminess of refried beans with the freshness of zucchini and the sweetness of corn, enveloped in a golden crust of melted cheese. As you delve into this culinary masterpiece, each bite unveils a harmonious balance of flavors and textures, leaving you craving more. Accompanying this delectable gratin are three equally enticing recipes: a flavorful refried bean dip, perfect for any gathering; a refreshing zucchini salad, bursting with garden-fresh flavors; and a smoky corn salsa, adding a touch of zest to your meals. Prepare to embark on a culinary adventure with our refried bean, zucchini, and corn gratin, an unforgettable dish that will elevate your taste buds to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI-CORN GRATIN
Enjoy this delicious gratin made with zucchini and corn that's ready in about an hour - perfect for French-style dinner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook 2 minutes, stirring frequently, until onion is crisp-tender.
- Stir in zucchini, corn and water. Reduce heat to medium; cover and cook 9 to 11 minutes, stirring occasionally, until zucchini is tender. Remove from heat. While still in skillet, mash zucchini slightly with fork.
- In large bowl, beat egg, milk, salt and pepper with fork until well blended. Stir in zucchini mixture, 3/4 cup of the stuffing mix and 1/2 cup of the cheese. Spoon into baking dish.
- In small microwavable bowl, microwave remaining 1 tablespoon butter on High 15 to 20 seconds or until melted. Stir in remaining 1/2 cup stuffing mix and 1/2 cup cheese. Sprinkle evenly over zucchini mixture.
- Bake uncovered 25 to 30 minutes or until set and topping is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 230, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
ZUCCHINI AND CORN GRATIN
Fresh corn kernels and slices of jalapeno pepper are cooked in a creamy sauce with zucchini and lots of shredded cheese then popped under the broiler for a comforting cheesy side dish.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
- Mix flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
- Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 46.1 g, Cholesterol 24.3 mg, Fat 10.5 g, Fiber 6.6 g, Protein 13.1 g, SaturatedFat 5.2 g, Sodium 182.4 mg, Sugar 9.5 g
PINTO BEAN ZUCCHINI BOATS
Zucchini shells take center stage when filled with vegetables, beans and sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook until crisp-tender, 5-8 minutes. Drain and set aside. , In a large skillet, saute the onion and zucchini pulp in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat until heated through, about 5 minutes. Sprinkle with cheese; cover and cook until cheese is melted, about 1 minute. Spoon into zucchini shells; sprinkle with tomato.
Nutrition Facts : Calories 377 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1310mg sodium, Carbohydrate 55g carbohydrate (22g sugars, Fiber 9g fiber), Protein 17g protein.
Tips:
- For the creamiest refried beans, use a food processor or blender to purée them until smooth.
- If you don't have a food processor or blender, you can mash the refried beans with a fork or potato masher.
- To make the gratin ahead of time, assemble it and then refrigerate it for up to 24 hours before baking.
- When you're ready to bake the gratin, let it come to room temperature for 30 minutes before putting it in the oven.
- Top the gratin with a sprinkle of shredded cheese before baking for a golden brown crust.
- Serve the gratin with a side of sour cream, guacamole, or salsa.
Conclusion:
Refried bean, zucchini, and corn gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover refried beans. The combination of refried beans, zucchini, corn, and cheese is flavorful and satisfying, and the gratin is sure to be a hit with your family and friends.
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