Best 7 Zucchini Corn And Tomato Combo Recipes

PASTA WITH CORN, ZUCCHINI AND TOMATOES

Steps:

• Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
• Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
• While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

ZUCCHINI, CORN, AND TOMATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
• In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

CORN, TOMATO AND ZUCCHINI SALAD

Steps:

• Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

SWEET CORN, ZUCCHINI, AND TOMATOES WITH BULGUR

Steps:

• Combine bulgur, 1 1/2 cups water, 1/4 teaspoon salt, and a drizzle of oil in a small saucepan. Bring to a simmer, then reduce heat to low. Cover and cook until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and transfer to a large bowl.
• Meanwhile, heat oil in a large skillet over medium-high. Add scallions and cook, stirring, until fragrant, about 2 minutes. Add garlic and zucchini; season with salt and cook, stirring occasionally, until golden and softened, 6 to 8 minutes. Add butter and corn and cook, stirring, until corn is crisp-tender, 2 to 3 minutes.
• Add tomatoes and cook until they just begin to release juices, 1 to 2 minutes. Season to taste. Add zucchini mixture to bulgur and toss. Fold in arugula and sprouts. Shave cheese over salad and serve.

CORN ZUCCHINI SAUTE

Steps:

• In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally., Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.

CORN, ZUCCHINI, AND TOMATO PIE

Steps:

• Preheat the oven to 375°. In a 13 by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables. Cover the vegetable swith the tomatoes. Sprinkle with the remaining salt and pepper.
• In a small bowl, combine the cheese and the bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil. Bake the pie for 30 minutes, or until the cheese is bubbling. Remove it from the oven, and let it stand for 5 minutes before serving.