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20 Easy Sheet-Pan Recipes Perfect for Summer

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Gourmandize
Charred Corn and Poblano Black Bean Nachos 18/20

© Two Peas and Their Pod

Charred Corn and Poblano Black Bean Nachos

Corn is in abundance from May through September, so now is the perfect time to try this tasty recipe! Serve as a side dish for lunch or for a light dinner. It’s not just delicious but also a feast for the eyes with its colorful poblano pepper, diced tomatoes, and flecks of yellow sweetcorn.


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Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!