Baked Zucchini Tomato Corn Casserole Recipe

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Baked Zucchini Tomato Corn Casserole

Win Spicer

By
@debaylady

Tired of the same zucchini casserole? Try this mix of veggies with a little added zip from the cloves! The brown sugar enhances the flavor of the dish too. Zucchini is one of the most versatile vegetables and even you can create a number of fascinating dishes with it!

Rating:
☆☆☆☆☆ 0 votes
Serves:
4-6
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

6
medium zucchini, sliced in coins
3 Tbsp
butter
3 Tbsp
flour
1/2 c
corn, cut from the cob
2 c
fresh tomatoes, seeded and chopped
1
small green pepper, chopped
1
small onion, chopped
1 tsp
salt
1 Tbsp
brown sugar
1
small bay leaf
dash of dried cloves
3/4 c
sharp cheddar cheese, grated
parmesan cheese (to sprinkle on top)

Step-By-Step

1Grease casserole and add zucchini coins. Set aside. Preheat oven to 350 degrees
2In large saucepan, melt 3 Tbsp. butter. Saute' green pepper and onion 1-2 minutes.
3Sprinkle flour over pepper and onion. Stir in the tomatoes and corn.
4Add the salt, brown sugar, bay leaf and dried cloves. Stir well. Cook the sauce, over medium 5-6 minutes until slightly thickened.
5Pour sauce over zucchini. Dot top with additional butter. Cover evenly with grated sharp Cheddar cheese. Sprinkle with Parmesan.
6Bake in preheated 350 degree oven 45 minutes.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern