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