Corn and zucchini bake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | medium | Onion; chopped |
| 1 | Clove garlic; minced | |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Butter |
| 2 | mediums | Zucchini; cut into 1/4\" thick rounds |
| 1 | Red bell pepper; chopped (any color bell pepper will do) (up to) | |
| 5 | Ears freshly shucked corn; cut off the cob | |
| 1½ | cup | (about) seeded; chopped fresh tomatoes |
| 1½ | teaspoon | Chili powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Fresh black pepper |
| 1½ | cup | Shredded sharp cheddar cheese (Monterey Jack works well here; too) |
Directions
From: Patricia Williams <PIE@...> Date: Fri, 28 Jun 1996 11:32:44 +0000 In a large skillet saute onions and garlic until softened in mixture of butter melted with olive oil over medium high heat. Add zucchini and bell pepper and saute about 3-5 minutes. Add corn, tomatoes and seasonings and saute for another 2-3 minutes.
Place vegetable mixture in a greased casserole dish and bake at 350 covered with foil for about 20 minutes. Remove foil, top with cheese and bake until cheese is melted and just beginning to brown.
EAT-L Digest 27 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .