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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

ZUCCHINI, CORN & TOMATOES Recipe

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This recipe for ZUCCHINI, CORN & TOMATOES is from Ranch House Recipes.... in their own words, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds zucchini squash
1/4 cup butter or margarine
1/2 cup thinly sliced onion
1 3/4 teaspoons salt
Dash of pepper
1/2 teaspoon dried oregano leaves
3 medium tomotoes, peeled and cut into eighths
1 (12 oz.) can whole kernel corn, drained
Directions:
Directions:
Scrub zucchini very well with stiff vegetable brush and do not pare. Cut on the diagonal into 1/2" thick slices. In large skillet, saute onion in butter or margarine. Mix zucchini and onions with salt, pepper, oregano, tomatoes and corn and pour into casserole dish. Top with cheese if desired. Bake at 350º until bubbly.
Personal Notes:
Personal Notes:
I have a nice garden every year and the zucchini multiplies overnight. I can't give it away fast enough.

 

 

 

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