Title: Corn Zucchini Casserole
Categories: Casserole
Yield: 1 Servings
| 4 | | Ears of fresh corn |
| 7 | sm | Zucchini |
| 3 | md | Tomatoes, diced |
| 1/2 | lg | Green pepper, diced |
| 2 | md | Onions, sliced thin |
| 1/4 | c | Butter |
| 1 | tb | Flour |
| 1 | ts | Chili powder |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1 | ds | White pepper |
Cut corn from cob. Slice zucchini about 1/4 inch thick. Combine all
vegetables in a large bowl. Mix well. Pour into baking dish. Melt
butter. Stir in flour until smooth. Stir in remaining ingredients. Pour
over vegetables in baking dish. Bake at 350 degrees for 1 hour and 20
minutes. Randy Rigg