The garden is planted and growing beautifully. Last week we dug up the first crop of potatoes. Yum, my favorite. I can’t wait to start harvesting some of my other favorite vegetables too. This recipe features a couple of garden classics, zucchini and corn. The corn is used 2 ways. First it’s sautéd along with the zucchini and then the rest is blended with milk to make a rich and creamy sauce. This dish is a step up from plain old corn on the cob. It’s ideal for a potluck too. Dig in and enjoy.

Kristy

Ingredients:

3 zucchini, quartered lengthwise and then diced into 1/2 inch pieces (2 cups diced)
1 cup diced onion
2 tbsp olive oil
1 tsp sea salt, divided
4 ears of corn, shucked and cut from the cob (3 cups), divided
1 cup soy milk or other non-dairy milk
1/4 cup nutritional yeast
3-4 dashes hot pepper sauce or to taste
1 tsp mexican oregano (sub with mediterranean oregano if you don’t have mexican)
1/4 tsp ground black pepper
1/4 cup toasted bread crumbs (gluten free if needed)
2 tbsp roughly chopped cilantro or parsley

Preparation:

Preheat oven to 35o degrees.
In a large skillet heat the oil to medium high. Add the onions, zucchini and 1/2 tsp salt.
Sauté until the vegetables are tender, about 5-7 minutes.
Add 2 cups of the corn, oregano and pepper. Sauté 1-2 minutes.
Place the remaining 1 cup of corn, milk, nutritional yeast, remaining 1/2 tsp salt and hot pepper sauce in a blender and process on high until smooth.
Pour into the pan with the vegetables. Stir to combine and cook until heated through, 2-3 minutes. Taste and add additional salt or hot pepper sauce if needed.
Transfer to a casserole dish and top with the bread crumbs.
Bake 20-25 minutes until hot and bubbly.
Top with chopped cilantro or parsley and serve.

Yield:

Approximately 6 servings.

Notes:

Store leftovers in an airtight container in the refrigerator for 2-3 days.