Tag Archives: corn

There’s no wrong way to eat zucchini. Whether you’re using your Hamilton Beach® electric spiralizer to make long zoodles, baking it into zucchini bread, or  sautéing slices for a simple summer side dish, there are plenty of recipes that incorporate this seasonal veggie.

Mexican Zucchini Boats

One of my favourite ways to enjoy this summer squash  is making zucchini boats. Zucchini boats are extremely easy to prepare and even easier to customize. Experiment with Italian, Thai, and Mexican flavor profiles to see which the family likes the most.

Mexican Zucchini Boats

Make these Mexican zucchini boats for a low-carb Taco Tuesday dinner or when you want to make sure the kids are eating their veggies.

Mexican Zucchini Boats

First, cut the zucchini in half, lengthwise. Then scoop out the center of the zucchini using a lemon baller, small ice cream scoop, or a tablespoon. Salt the zucchini halves (this is the only opportunity you’ll have to season the vegetable before it bakes) and set aside.

In a medium bowl, make your filling. Combine chopped chicken, cheese, black beans, corn, salsa, bell pepper, cilantro, jalapeno, cumin, chili powder, and salt. For a shortcut, pick up a rotisserie chicken at the grocery story or use grilled chicken leftovers from the weekend’s cookout. Want a vegetarian version? Skip the chicken altogether and add extra beans.

Mexican Zucchini Boats

Spoon ⅓ cup (you might need more depending on if your squash boat is more of a yacht than a canoe) of the mixture into the zucchini halves. The Test Kitchen wrote this recipe so that you’ll have plenty of extra filling to use throughout the week in taco cups, rice bowls, or quesadillas. Bake for 20 minutes at 400 degrees in your Hamilton Beach® Easy Reach Toaster Oven. Add a little (or a lot) of extra cheese on top and bake another 5 minutes.

Mexican Zucchini Boats

Sprinkle with some fresh cilantro and dinner is served. Serve with chips and homemade salsa for a Mexican-themed dinner any night of the week.

Mexican Zucchini Boats

 

Mexican Zucchini Boats
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Mexican Zucchini Boats
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Instructions
  1. Heat oven to 400°F. Spray a 13x9-inch baking pan with nonstick cooking spray.
  2. Scoop out center of zucchini halves. Place zucchini boats in baking pan. Sprinkle zucchini with 1 teaspoon salt.
  3. In a medium bowl, combine chicken, 1 cup cheese, black beans, corn, salsa, red bell pepper, cilantro jalapeno, cumin, chili powder and remaining ½ teaspoon salt.
  4. Spoon about 1/3 cup mixture into the zucchini boats. Reserve remaining mixture for other uses.
  5. Bake for 20 minutes. Remove from oven and top with remaining cheese.
  6. Bake an additional 5 to 6 minutes or until cheese is melted.
  7. Sprinkle with additional cilantro, if desired.
Recipe Notes

Test Kitchen Tip: Use the remaining chicken mixture for tacos, burrito bowls or salads.

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At my house, holiday meal side dishes get just as much attention as the turkey. Green bean casserole, mashed potatoes, stuffing, cranberry sauce – it’s hard to choose a favourite. So of course I help myself to a little of everything and fill my plate to the rim each holiday.

Slow Cooker Corn Casserole

If you need another tasty side to add to the holiday buffet, throw this slow cooker corn casserole into the mix.

This easy, cheesy recipe cooks from start to finish in the slow cooker, freeing stovetop up for finishing the gravy and your oven for baking the dinner rolls.

Slow Cooker Corn Casserole

Stir together creamed corn, frozen corn, corn muffin mix, Greek yogurt, shredded cheddar cheese, butter, eggs, minced onion, salt and pepper. Pour the mixture into the slow cooker crock and cook.

With the slow cooker covered, cook on HIGH for 2 ½ to 3 hours or on LOW for 5 to 6 hours.

Slow Cooker Corn Casserole

What’s great about slow cookers (especially on holidays) is that they function as both cooking and serving vessels. Switch your slow cooker to WARM and place the slow cooker on your buffet so your guests can serve themselves. I don’t know about you, but having one less dish to wash during the post-Thanksgiving cleanup marathon is welcome.

Prefer to leave the slow cooker in the kitchen? Transfer the corn casserole from the crock to a festive dish. Just sprinkle with chives and bacon (oh yes!) before taking it to the table.

Slow Cooker Corn Casserole

Slow cooker corn casserole is a little salty, a little sweet, and a creamy addition to your already-too-full holiday plate.

How to Make Corn Casserole in your Slow Cooker
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How to Make Corn Casserole in your Slow Cooker
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Ingredients
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Instructions
  1. Spray slow cooker crock with nonstick cooking spray.
  2. In a large bowl, stir together canned corn, corn, corn muffin mix, yogurt, shredded cheese, butter, eggs, onion, salt and pepper. Pour into slow cooker crock.
  3. Cover slow cooker and cook on HIGH for 2 ½ to 3 hours or LOW for 5 to 6 hours.
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