Corn zucchini casserole

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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