Corn and Zucchini Bake
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 1/2 | md | Onion; chopped |
| 1 | Clove garlic; minced | |
| 1 | tb | Olive oil |
| 1 | tb | Butter |
| 2 | md | Zucchini; cut into 1/4" thick rounds |
| 1 | Red bell pepper; chopped (any color bell pepper will do) | |
| 3 | -(up to) | |
| 5 | Ears freshly shucked corn; cut off the cob | |
| 1 1/2 | c | (about) seeded; chopped fresh tomatoes |
| 1 1/2 | ts | Chili powder |
| 1 | ts | Salt |
| 1/2 | ts | Fresh black pepper |
| 1 1/2 | c | Shredded sharp cheddar cheese (Monterey Jack works well here; too) |
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