Name: Zucchini Corn Medley
Yield: 4 servings
Ingredients: 5 medium zucchini, cut into 1/2-inch chunks; 1/2 cup water; 1/2 teaspoon salt; 1 package (10 ounces) frozen corn; 1 can (4 ounces) chopped green chilies; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/4 teaspoon ground mustard; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup milk; 1/2 cup shredded sharp cheddar cheese

Servings: 4 persons

5 medium zucchini, cut into 1/2-inch chunks
1/2 cup water
1/2 teaspoon salt
1 package (10 ounces) frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/2 cup shredded sharp cheddar cheese

1
In a saucepan over medium heat, cook zucchini in water and salt until just tender, about 6 minutes. Add corn; cook for 1 minute. Drain. Stir in chilies; pour into a greased 1-1/2-qt. shallow baking dish. Melt butter in a saucepan; stir in flour and seasonings until smooth and bubbly. Stir in milk; bring to a boil, stirring constantly. Boil 3 to 4 minutes or until thickened. Remove from heat and stir in cheese until melted. Pour over vegetables. Bake, uncovered, at 350u00b0 for 20 minutes or until bubbly.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Zucchini Corn Medley

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