baked zucchini tomato corn casserole
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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prep time
20 Min
cook time
45 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 6 - medium zucchini, sliced in coins
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup corn, cut from the cob
- 2 cups fresh tomatoes, seeded and chopped
- 1 - small green pepper, chopped
- 1 - small onion, chopped
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 - small bay leaf
- - dash of dried cloves
- 3/4 cup sharp cheddar cheese, grated
- - parmesan cheese (to sprinkle on top)
How To Make baked zucchini tomato corn casserole
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Step 1Grease casserole and add zucchini coins. Set aside. Preheat oven to 350 degrees
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Step 2In large saucepan, melt 3 Tbsp. butter. Saute' green pepper and onion 1-2 minutes.
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Step 3Sprinkle flour over pepper and onion. Stir in the tomatoes and corn.
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Step 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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Step 5Pour sauce over zucchini. Dot top with additional butter. Cover evenly with grated sharp Cheddar cheese. Sprinkle with Parmesan.
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Step 6Bake in preheated 350 degree oven 45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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