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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My mom used to make this when I was little. With 9 kids, this side dish stretched a long way. My son isn't crazy about veggies, but he'll eat this. It's one of my favorites! Can omit corn if preferred. It just makes it go a long way with it. Ingredients:
5 zucchini (italian squash) |
1/2 cup diced onion |
1 (15 1/4 ounce) can corn |
1 jalapeno |
1 tomato |
1 cup grated monterey jack cheese |
2 tablespoons butter |
1/2 teaspoon ground black pepper |
1/2 teaspoon seasoning salt |
Directions:
1. Saute onion and jalapeño in butter.
2. Add sliced zucchini and tomato; stir in black pepper and seasoning salt.
3. Cook covered for about 2-3 minutes until tender.
4. Add corn and cover and simmer for about 7-10 minutes.
5. When finished, cover with grated cheese on top and sprinkle with black pepper.
6. Can also be prepared in the oven.
7. Melt butter in pan, line pan with zucchini.
8. Stir in tomato and jalapeno, add corn.
9. Season with pepper and seasoning salt.
10. Bake at 350 for 20 minutes.
11. When finished, cover with grated cheese on top and sprinkle with black pepper.
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