The brine used in this recipe for pickled Padrón peppers is sweet and sour.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 18 |
| Yield: | 18 servings |
Ingredients
- 1 tablespoon vegetable oil
- 2 cups chopped yellow summer squash
- 1 ½ cups shredded zucchini
- ¼ cup chopped red onion
- 1 tablespoon garlic powder
- ⅛ teaspoon ground black pepper, or to taste
- ¼ cup grated Parmesan cheese
- ½ cup light margarine
- 1 (8 ounce) package cream cheese, softened
- 1 (14.5 ounce) can whole kernel corn, drained
- 2 (14.5 ounce) cans cream-style corn, divided
- 2 (8.5 ounce) packages dry corn muffin mix
- 2 eggs
- 1 tablespoon white sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
- Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
- Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 614 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I have to agree with the submitter, this would be a great potluck dish! And, the title is correct, also, in that there is no hint of squash flavor in this dish, and other than the occasional fleck of green, a corn lover would never suspect another vegetable lurks beneath that beautiful, cornbread-like top. I left out the added sugar, and I used a cornmeal mix that was not sweet, as we prefer cornbread to be savory. This filled a 9″ x 13″ pan, and even bubbled over a bit, in the oven.
This is good comfort food, but for all the vegetables in it, it only tastes like corn and cornbread (which might be the point). I was just hoping for a few more flavors.
Wasn’t as flavorful as I thought it would be. It was lacking in taste and texture. I read back over the ingredients after I tasted it to see if I missed something. I did use fresh garlic and yellow onions instead of purple and only one can of cream corn instead of two. Perhaps I will try again when my next batch of zucchini comes in.
Definitely a keeper! I substituted all yellow squash rather than using squash and zucchini.
The favor was great but the texture was a little off. I baked it for an hour and it still was softer than I would have preferred. I think if I make it again I will omit the second can of cream corn.
I was on a mission to use what I had in the house so I replaced zucchini with asparagus. I didn’t have Parmesan so I used shredded cheddar cheese. I omitted the regular can of corn, used more pepper, and some salt. Turned out great!
Pretty good but rich. I sub’d out vegan sour cream for the cream cheese b/c I’m lactose intolerant and there didn’t seem to be anything missing from the taste. I found the savory taste a bit off putting only because I do eat corn casserole which is quite sweet. I might make again b/c it is a good way to get rid of zucchini, but I’d keep out the onion, garlic and black pepper. Still, all in all, pretty good.
fantastic!
I got my picky eater to eat zucchini and squash,lol. I did shred the squash and red onion instead of chopping. I would omit the sugar in the future, it really isn’t needed and use fresh garlic instead of garlic powder.
This recipe was good except that is was a bit sweet. I would not add the extrq sugar that is calls for and I used onely onc can of creamed corn which seemed to be enough. I think this would be a good recipe for a potluck.