Email to Judy Garcia      

Recipe Categories: jgarcia's HOME PAGEALLRECIPES APPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CANNINGandPRESERVING CASSEROLES COOKIES COPYCAT CROCKPOT DESSERTS DIPS DOGFOOD EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT ICECREAM MAINDISHES MARINADES MEATS MIXES MUFFINS NAMEBRANDRECIPES PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SCONES SIDEDISHES SNACKS SOUPSandSTEWS SPICESANDRUBS VEGETABLES

Baked Corn and Zucchini




Source of Recipe


posted by BarbCA at Round Table






Recipe Introduction


Original recipe says this makes 4 large servings; I cut the recipe in half and still had what I consider 4 large servings.





List of Ingredients



• 3 ears corn or 2 c. frozen
  
• 1 medium onion, finely chopped
  
• 3 Tbsp. shortening or oil
  
• 1 clove garlic, minced
  
• 1/2 lb. zucchini, scrubbed and cubed 1/4" thick
  
• 1 green pepper, sliced thinly or diced
  
• 1 1/2 c. peeled and chopped tomatoes (may use 15 oz. canned diced, drained)
  
• 1 1/2 tsp. ground chili powder
  
• Salt and pepper to taste
  
• 1/2 c. shredded longhorn or cheddar cheese
  






Instructions



1. If using fresh corn, remove kernels from cob.
   
2. In a heavy skillet, saute onion in fat until onion is wilted. Add garlic, zucchini and pepper and saute 3 minutes more. Add corn, tomatoes, chili powder, salt and pepper to taste.
   
3. Pour mixture into a well-buttered casserole dish and bake, covered with foil in a preheated 350°F oven for 15 minutes.
   
4. Remove from oven and top with cheese. Return to oven, uncovered, for another 10 minutes or until cheese is melted.