• 4 zucchini or yellow squash, sliced
• 1 large onion, chopped
• 3 tablespoons vegetable oil
• 2 cloves garlic, put through garlic press or finely minced
• 1 ( 4 ounce) can chopped green chili
• 1 ( 16 ounce) can whole kernel corn
• 1 cup grated cheddar cheese

Method

Preheat oven to 400°F.

Heat oil in heavy-bottomed saute pan.  Put in onion and cook until translucent, but not browned.  Remove with slotted spoon and set aside.  Saute' squash slices in batches so the pan does not get overcrowded, just until slightly tender, but never soft.  Stir in garlic, chiles, corn and cheese.  Stir to combine well.

Pour mixture in buttered 1- quart casserole and bake in preheated 400°F oven for 20 minutes.

Contributor: Helen Rodriguez      back to zucchini article - more recipes

 

 

top of page