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Corn-Vegetable Medley

Serves: 4
Total Calories: 297

Ingredients

2 tablespoons vegetable oil
4 zucchini 6-inch, thinly sliced
1 green bell pepper coarsely chopped
3 green onions including some greens, thinly sliced
1 clove garlic minced
3 cups corn fresh, cut from cob
2 tomatoes peeled, seeded, and diced
1 teaspoon salt
1/4 teaspoon sugar
Freshly ground pepper to taste
1/2 teaspoon cumin ground
1/2 cup Swiss cheese shredded natural

Directions:

Heat oven to 350° F. In Dutch oven, heat oil add zucchini, green pepper, onions, and garlic. Stir over medium-high heat until vegetables are coated with oil. Stir in corn, tomatoes, salt, sugar, pepper, and cumin. Pour into greased 8-inch square casserole cover with foil and bake for 20 minutes. Sprinkle with cheese return to oven uncovered, for 10 minutes. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 297
Calories from Fat: 126

This Corn-Vegetable Medley recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.


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