Corn zucchini casserole
1 Servings
Ingredients
| Quantity | 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 |
Directions
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