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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I know my boys get tired of these two vegetables in the summer, but I would happily have them at every meal if I could! This recipe is from Kraft. Ingredients:
1/2 cup finely chopped onion |
5 cups fresh corn kernels or 1 (16 ounce) bag frozen corn kernels |
1 small jalapeno pepper, thinly sliced |
2 tablespoons flour |
1/3 cup milk |
1 large zucchini, thinly sliced |
3/4 cup kraft shredded triple cheddar cheese with a touch of philadelphia |
Directions:
1. COOK onions in large nonstick ovenproof skillet on medium heat 3 to 4 minute or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 minute or until corn is tender, stirring frequently.
2. MIX flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 minute or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
3. HEAT broiler. Broil vegetable mixture 3 to 4 minute or until cheese is melted.
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