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zucchini corn green onions garlic oil tomatoes oregano thyme shredded Monterey Jack cheese Cheddar cheese
Viewed: 115 - Published at: 6 years agoIngredients
- 3 1/2 c. chopped zucchini
- 2 c. cut fresh corn
- 1 c. sliced green onions
- 2 cloves garlic, minced
- 1 Tbsp. oil
- 2 medium tomatoes, peeled and chopped
- 1/2 tsp. oregano, crushed
- 1/2 tsp. thyme
- 1 c. shredded Monterey Jack cheese
- 1 c. shredded Cheddar cheese
Method
- Place zucchini and corn in a steamer basket.
- Place over but not touching boiling water.
- Cover and reduce heat; cook 15 minutes.
- In saucepan, cook green onions and garlic in oil until tender, but not brown.
- In 2-quart casserole combine cooked vegetables, tomatoes, oregano and thyme.
- Bake, covered, in 350° oven about 15 minutes or until heated through, stirring once.
- Stir in the cheeses just before serving.
