cookbook

RECIPES • VEGETABLES AND SIDES 26
RECIPES
Corn Poblano Casserole
PREP TIME: Approximately 20 minutes
COOK TIME: TurboChef : 11 minutes
Conventional : 1 hour
This delicious dish is a treat, summer or winter, and it can be made
with fresh or frozen corn.
1. Select “Cookbooks” on the touchscreen. Select “Vegetables &
Sides” followed by “Corn Poblano Casserole.” Press “Preheat” to
begin the preheat cycle.
2. Sauté poblano peppers and onions in butter for 5 minutes or
until onions are transparent. Add corn and continue to sauté
for an additional 2 minutes. Remove from heat and allow to
cool.
3. Combine all the remaining ingredients in a large bowl and stir
until blended. Add sautéed vegetables.
4. Pour mixture into an ovenproof ceramic or Pyrex casserole dish
(2-1/2 x 7 x 11-inch).
5. Place casserole in the oven and press “Start.” Bake under “Corn
Poblano Casserole” for 11 minutes. When cooked, the casserole
should be browned on top, and when a knife is inserted in the
center, it should come out clean.
Yield: 6 to 8 servings
Italian Zucchini Casserole
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 9 minutes
Conventional : 1 hour
Zucchini is a thin-skinned summer squash whose culinary uses
are almost in nite. They are best small and young, unblemished,
without dents and soft spots. This recipe highlights zucchini’s
versatility and  avor.
1. Select “Cookbooks” on the touchscreen. Select “Vegetables &
Sides” followed by “Italian Zucchini Casserole.” Press “Preheat” to
begin the preheat cycle.
2. Heat the oil in a large sauté pan over medium to high heat.
Stirring, sauté the onion and garlic until onions are transparent.
Add the zucchini and yellow squash. Continue to sauté for 5 to
7 minutes, until zucchini begins to soften but is not fully
cooked. Add the drained tomatoes and spices; cook, stirring, an
additional minute.
3. Remove the zucchini with a slotted spoon, leaving the juices in
the sauté pan, and place half in a 3 x 8 x 11-inch oval casserole
dish. Sprinkle bread crumbs and half of the Parmesan cheese
over the zucchini mix. Place the other half of zucchini over the
bread crumbs—again making sure to drain o any juices. Top
the casserole with cheddar and the remaining Parmesan
cheese.
4. Place the casserole in the oven and press “Start.” Bake under
“Italian Zucchini Casserole” for 9 minutes. When cooked, the
cheese on top of the casserole will be nicely browned and the
inside will be hot and bubbling around the edges.
Yield: 6 to 8 servings
1/2 cup diced poblano peppers
1/4 cup diced onion
8 tablespoons (1 stick)
unsalted butter
2 cups corn, frozen and thawed
or cut from the cob
3/4 cup yellow corn meal
1/4 cup  our
1/2 cup bread crumbs
1/4 cup sugar
1 tablespoon baking powder
1/2 cup corn syrup
2 eggs
1 cup half and-half or light
cream
1/2 teaspoon salt
1/2 teaspoon freshly ground
black pepper
INGREDIENTS
2 tablespoons olive oil
3 cups julienned onion
2 cloves fresh garlic, minced
1 pound zucchini, cut into
1/4-inch thick medallions
1 pound yellow squash, cut into
1/4-inch thick medallions
1 pound tomatoes, seeded and
cut into large pieces or
1 28-ounce can diced
tomatoes, drained
2 tablespoons chopped basil
2 teaspoons salt
1 tablespoon dried oregano
1 teaspoon chopped dried
rosemary
1/4 cup bread crumbs
1/2 cup grated Parmesan
cheese
1/2 cup grated cheddar cheese
INGREDIENTS