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.
- 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
- 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.
Approximately 6 servings.
Store leftovers in an airtight container in the refrigerator for 2-3 days.