Zucchini and Corn Gratin

I thought this recipe turned out very well. I DID read all the reviews and take that into consideration...some of the things I may have altered were...I used 1 med. size onion, not 1/2 cup, I added zucchini to the skillet after cooking corn/onion/jalapeño, I think that, in addition to the thin slices, made them so much more yummy. I also added a couple TBSP butter to the skillet, people said the dish lacked flavor, I didn't wanna risk it ;) I also added salt, pepper, dash of cayenne pepper, garlic powder & some celery seeds. These made for a VERY flavorful and yummy dish! I don't measure stuff...sorry :( but keep in mind, when seasoning a dish make sure to add enough to season ALL of the dish, not just the veggies on top! stir it all in really well and you'll have a delicious side dish that you WILL want to make again. I didn't use the "Touch of Philly" cheese as I couldn't find it, turned out fine. Enjoy!

Made with frozen corn. Was great

I too used frozen corn, and without having the special Kraft cheese on hand, I subbed 2/3 cup shredded cheddar cheese and 1 ounce Philly cheese (in small dabs on top.) I especially liked that cream cheese flavor punch!

So easy to make! Substituted jalapeños w diced green chilies (a little milder for a 2 year old), I also included & topped w Progressive Garlic & Herb bread crumbs. Added a little extra flavor.

This was delicious! A great way to use zucchini and sweet corn! The only changes I made were salting the zucchini and letting it rest for awhile to remove some of the moisture, then rinse it off. I also only had sharp cheddar and cream cheese, and I added some garlic powder, lots of S&P and I added buttered italian bread crumbs on top. I will make this again and again.

FABULOUS!! I made this pretty much the way it was written but did cook the zucchini with the corn. Didn't have cheddar cheese so used Italian blend and it was great. My husband just raved about it and now it will be our staple when we have zuchin I coming out of our ears.

This was good. I used frozen corn. I recommend putting the zucchini in with the corn though, unless you like really crunchy zucchini. I agree it was a bit bland also. I put a little garlic powder, salt & pepper in it. I'd give it 4 stars because I put my zucchini in with the corn & I still had to cook it longer than stated. But this is going on rotation for being simple to cook up & is yummy comfort food. 5 stars.

This was easy and very tasty. Will make it again. Used frozen corn. Prepared entire dish in cast iron skillet.

I added mushrooms and kale, then baked with a little bread crumbs on top

This is pretty good. I browned off the corn first and then added the onion, pepper and zucchini to the pan with 2 tbsp butter and let that cook for a couple of mins. You have to season those vegetables, I used salt, pepper, garlic and onion powders. Then I added the roux to the veggies, you need to use 1 cup of milk (1/3 is not enough).

This was a delicious recipe! I used fresh corn off the cob from the farmer's market and zucchini from my garden. I too added salt and pepper to spice it up.

Didn't seem to have much flavor. I added salt, pepper, and sage, and it still seemed fairly bland. Ok to eat once, but I probably won't make it again without making some adjustments to the recipe.

Simple, easy, but not super interesting flavor wise even with a few extra jalapenos.

I used fresh corn, followed the recipe as it was written but felt it was bland. Made again and added some cream cheese, salt and pepper, paprika, butter and 2 cloves of fresh clover. It brought the flavor up several levels and my family really enjoyed it!!

I did mine a little differently. I browned the veggies a little, and added the zucchini to the veggie mix to let it steam a few minutes, before adding the sauce. It turned out nicely. This is a good side dish, I plan to prepare again.

I added hot Italian sausage to the dish... cooked the sausage first then added the veggies. made the dish very flavorful.

I loved this recipe. I subbed the milk and flour with heavy whipping cream and added some cream cheese! Amazing!

We enjoyed this easy side dish. I used frozen corn that I defrosted in a sieve. I changed the method so that I added the zucchini first then the corn as I wanted my zucchini cooked a little longer. I used 3 small zucchinis green, yellow and grey. I had to add more milk, probably 1/2 cup all together. I also added seasonings, black pepper, Creole spice salt free, garlic and Greek seasoning. I seeded half the jalapeno as I didn't know hot spicy it would be, it was fine. Will definitely make again.

It was good - but I should have read the other reviews first! Zucchini needed to be cooked along with the corn - needed more flavor and more of the sauce. I will serve this again and adjust these things.

Excellent! However, I needed to add more milk, as the amount in the recipe made the mixture too dry.

I loved it! I did not have the correct ingredients so I used a tablespoon on cream cheese and regular cheddar cheese and I did not add any other liquids,. I sprinkled a few french fried onions on top during the broiling process...

Loved this! I have to admit I do terrible at following recipes or using correct amounts. I sautéed the onion, sliced bacon, zucchini and jalapeños in butter until tender. Added salt, and then made a space in the center of the pan and added about 8oz. of cream cheese. Break the cream cheese up and as it softens mix it into the rest of the pan. This took the place of the milk and flour and gave it great flavor! Once incorporated, put cheese on top and broil. I did corn on the side. I’m sure it’s good the other way too.My husband raved about this!

Good starting point. Like others have said, lacks solid flavor. I used about 3 Tbs butter to sauté a medium onion and a carrot from the garden. Didn't have jalapeño so I used a can of diced green chilies (in hind sight I should have used half the can), added cumin, garlic powder, salt and pepper. Used extra shredded cheese. Topped with breadcrumbs. Both hubby and I have ideas of how to make it better, but it's a good base using veggies we love.

A little bland but a good base. Next time I'll add bell pepper, black beans, and reduce the corn.

Without even reading reviews first, I could tell some things needed to be changed. 5 cups of corn to 1/3 cup of milk seems way off to me. Also there is no seasoning in the recipe? I used one cup frozen corn and one cup black beans. I didn't have any chili peppers so I added chipotle chili powder which gave it a nice smoky flavor. Also added a good amount of salt and two stalks of green garlic. I used one cup homemade cashew milk (much creamier than regular milk) and 1 1/3 cup Daiya shredded cheddar. If I was going to make it again, I'd spice it up the same way, and probably salt the zucchini slices first to get some of the water out, which will soften them up.

This recipe is a really good base. There are few simple techniques I used to add flavor. I used my cast iron skillet as suggested in another review. I added butter to the hot skillet, caramelized the onions, then added the corn and jalapeno, cooking on medium-high heat until the corn started to brown. I added salt and pepper and pushed the mixture to the side of the pan. I then added a little olive oil to the skillet and sauteed the zucchini in a couple of single-layer batches before mixing the vegetables together. In a small pan, I melted 2T butter and 2T cream cheese, added the milk mixed with corn starch instead of flour (flour would be fine though). Once I had a bit of a thickened white sauce, I added a mix of shredded cheddar and colby-jack cheese. Once the shredded cheeses melted, I poured the cheese sauce over the top of the vegetables. I did not mix it in at all, just let it lay on the top. Broiled for about 2 minutes to get a nice browned look. Next time I will add either bread crumbs or cracker crumbs.

I think zucchini tastes better cooked. I added a butter cracker topping. yumm

This was delicious. We did alter it a tad bit because of the ingredients on hand. We used 3 small zucchini and 3 cups of corn. We should have doubled the flour milk mixture. This is my new favorite squash recipe.

I used a previously prepared vegan "cheeze" sauce and the dish turned out delicious. Will do it again.