Recipe: Delicious Sweet corns and zucchini rolls

Sweet corns and zucchini rolls. This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it's the perfect way to enjoy summer produce! Crack open a tube of Pillsbury crescent rolls and press into the pie plate! I also have the recipe Sharon references and it's wonderful.

Roll pie crust out just large enough to fill the inside of a. Zucchini, corn, and onions are cooked in a skillet and topped with crispy crumbled bacon and shredded Monterey Jack cheese. Zucchini, corn, and onions combined with chopped bacon and cheese. You can have Sweet corns and zucchini rolls using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sweet corns and zucchini rolls

1. It's 1 can of sweet corn(boiled and mashed).
2. Prepare 2 of medium potatoes (boiled and mashed).
3. You need 1 of onion finely chopped.
4. It's 1 of grated zucchini.
5. It's 1 cup of poha.
6. It's 1" of grated ginger.
7. You need 1 tbsp of Chilli powder.
8. You need 1/2 tsp of Salt or as per taste.
9. It's 1/2 tsp of Dry mango powder.
10. You need 1 tbsp of roasted cumin powder.
11. Prepare 2 tsp of coriander powder.
12. It's 1/2 tsp of chat masala.
13. It's 1/2 tsp of garam masala.
14. Prepare 1 cup of Cornflakes.
15. It's 2 tbsp of corn Flour.
16. Prepare as required of Oil to deep fry.

A quick and easy way to use some fresh veggies from your garden! A delicious Sweet Corn and Zucchini Pie, the perfect summer meal when these crops are fresh in the farmer's market. Bring on the light summer meals with this Sweet Corn and Zucchini Pie recipe. Bake layers of summer squash with sweet corn, cheese, and just enough egg to hold this vegetable.

Sweet corns and zucchini rolls step by step

1. Blend the sweet corns to a rough paste. Soak the poha in water for 3 to 4 mins and then drain the water..
2. Add the boiled potato, poha, onion, grated zucchini,red chilli powder, Cumin powder, dry mango powder, chat masala, grated ginger, salt, coriander powder, and garam masala and mix everything together..
3. Crush cornflakes and transfer to a separate plate. Add 2 tbsp corn Flour to a bowl and mix with 3 to 4 tbsp water. Make a thin mixture..
4. Make small balls of the mixture. Gently drop each balls in the corn mixture and immediately roll it in crushed corn flakes. Set this aside in a plate finish making all balls..
5. Heat the oil on a medium flame and deep fry these balls until golden and crisp..
6. Serve hot with green chutney and tomato sauce..

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