corn zucchini casserole
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- Casseroles
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 4 | Ears of fresh corn |
| 7 smalls | Zucchini |
| 3 mediums | Tomatoes, diced |
| ½ large | Green pepper, diced |
| 2 mediums | Onions, sliced thin |
| ¼ cup | Butter |
| 1 tablespoon | Flour |
| 1 teaspoon | Chili powder |
| 1½ teaspoon | Salt |
| ½ teaspoon | Sugar |
| 1 dash | White pepper |
Cut corn from cob. Slice zucchini about ¼ inch thick. Combine all vegetables in a large bowl. Mix well. Pour into baking dish. Melt butter. Stir in flour until smooth. Stir in remaining ingredients.
Pour over vegetables in baking dish. Bake at 350 degrees for 1 hour and 20 minutes. Randy Rigg
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