baked zucchini tomato corn casserole
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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!
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yield
4 -6
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For baked zucchini tomato corn casserole
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6medium zucchini, sliced in coins
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3 Tbspbutter
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3 Tbspflour
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1/2 ccorn, cut from the cob
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2 cfresh tomatoes, seeded and chopped
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1small green pepper, chopped
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1small onion, chopped
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1 tspsalt
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1 Tbspbrown sugar
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1small bay leaf
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dash of dried cloves
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3/4 csharp cheddar cheese, grated
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parmesan cheese (to sprinkle on top)
How To Make baked zucchini tomato corn casserole
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1Grease casserole and add zucchini coins. Set aside. Preheat oven to 350 degrees
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2In large saucepan, melt 3 Tbsp. butter. Saute' green pepper and onion 1-2 minutes.
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3Sprinkle flour over pepper and onion. Stir in the tomatoes and corn.
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4Add the salt, brown sugar, bay leaf and dried cloves. Stir well. Cook the sauce, over medium 5-6 minutes until slightly thickened.
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5Pour sauce over zucchini. Dot top with additional butter. Cover evenly with grated sharp Cheddar cheese. Sprinkle with Parmesan.
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6Bake in preheated 350 degree oven 45 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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