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!


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Rating:

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)

Directions Step-By-Step

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

About this Recipe

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