This dish is a summer favorite with fresh zucchini, yellow summer squash, and corn, smothered in gooey Cheddar cheese!

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes. Plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.

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  • Melt the butter in a large skillet with a lid over medium heat, and cook and stir the onion until translucent and beginning to brown, about 5 minutes. Stir in the corn; cook and stir until cooked through, about 5 minutes. Add the zucchini and yellow squash slices, and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.

  • Remove the lid, season the vegetables with salt and pepper, and sprinkle with Cheddar cheese. Place the lid back on the skillet, and turn off the heat. Allow the cheese to melt, and serve hot.

Nutrition Facts

331 calories; protein 16g 32% DV; carbohydrates 32.6g 11% DV; fat 17.9g 28% DV; cholesterol 49.7mg 17% DV; sodium 291.9mg 12% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2009
I have made a similar dish for years browning some hamburger and onion first then adding frozen corn and fresh zucchini. I season it with salt & pepper as it cooks then top with the cheese. You can also scoop out a large zucchini leaving the 'shell' chop it into small pieces and add the cooked hamburger onion and corn mix it all together and put it in the zucchini 'boat' and bake for about 30 minutes on 350 in a 9x13 pan. Top with the shredded cheese and bake another 5 minutes. It also helps to slice a bit off the bottom of the zucchini so it sits flat in the pan. Read More
(15)

Most helpful critical review

Rating: 3 stars
09/24/2018
This was good but there are others on this site I like much better. Recipe made more than 3 servings. Followed recipe exactly. Not sure if I would make this again. Read More
16 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/14/2009
I have made a similar dish for years browning some hamburger and onion first then adding frozen corn and fresh zucchini. I season it with salt & pepper as it cooks then top with the cheese. You can also scoop out a large zucchini leaving the 'shell' chop it into small pieces and add the cooked hamburger onion and corn mix it all together and put it in the zucchini 'boat' and bake for about 30 minutes on 350 in a 9x13 pan. Top with the shredded cheese and bake another 5 minutes. It also helps to slice a bit off the bottom of the zucchini so it sits flat in the pan. Read More
(15)
Rating: 4 stars
08/14/2009
This is very much like one of the recipes my grandmother showed me but one thing different is that she would add 1/2 cut up red and orange bell peppers for a more colorful dish. And would add the salt and pepper in the begining instead of at the end. The cheese part is the same and would range from Chedder cheese to Colby-Jack cheese. Thanks for bringing back a great recipe to mind as well as the fond memories of grandma and me in the kitchen. Read More
(12)
Rating: 5 stars
08/28/2009
This recipe was amazing! I loved the flavors together--and adding bell peppers to the recipe really gave it some extra color and flavor. I thought the prep time and the cooking time was a little off--but in all the recipe tasted great! Read More
(7)
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Rating: 5 stars
04/24/2011
This was very good! We are on diet so we skipped the cheese. Read More
(2)
Rating: 5 stars
10/18/2013
Absolutely wonderful. My family gave it 5 stars too. I didn't change a thing except I omitted the cheese. I will be making this often. Read More
(1)
Rating: 4 stars
08/06/2010
Absolutely delicious! I gave 4 out of 5 stars because the cook time was off. I ended up with too much liquid but the corn squash and zucchini came directly out of the garden that morning so I think the moisture content was higher than with store bought ingredients. Adding different types of squash (I used 3 types of patty-pan round zucchini and crookneck) gives some extra flavor and texture. I topped it with diced tomatoes and some fresh cilantro to add color. My sweetheart loved it will defiantly make again. Read More
(1)
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Rating: 5 stars
09/14/2009
added bell peppers to the recipe. Very fresh tasting. Loved it!! Read More
(1)
Rating: 5 stars
09/09/2009
I loved this! I had a few changes...when I cut open my summer squash it didn't look too good so I threw it out and replaced it with red and green bell peppers. Delicious! Read More
(1)
Rating: 4 stars
05/25/2011
Its good light and nutritious. I gave it 4 because the cheese takes away from the flavor. All in all delicious Read More
(1)
Rating: 3 stars
09/24/2018
This was good but there are others on this site I like much better. Recipe made more than 3 servings. Followed recipe exactly. Not sure if I would make this again. Read More
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