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Mexican Cheese Corn And Zucchini

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Ingredients
  Onion 4 Ounce, finley chopped
  Margarine 1 1⁄2 Tablespoon
  Zucchini 4 Cup (64 tbs), sliced
  Canned whole kernel corn 2 Cup (32 tbs)
  Skim milk 2 Cup (32 tbs)
  Grated monterey jack cheese 4 Ounce
  Chopped canned green chili pepper 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

In top of double boiler, over boiling water, combine onion and margarine.
Cook about 10 minutes or until onion is tender.
Stir in remaining ingredients.
Transfer vegetable-cheese mixture to a 2-quart casserole.
Cover and bake at 375°F. for 30 minutes.
Divide evenly.

Recipe Summary

Cuisine: 
Mexican
Course: 
Snack
Method: 
Baked
Ingredient: 
Zucchini

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