Fast and Fresh Corn and Zucchini Casserole

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Serves 4

3 ears fresh corn
1 large zucchini (about 1/2 lb.)
1 large yellow pepper (about 1/2 lb.)
2 Tbsp. butter
3/4 cup finely chopped onions
1/4 cup LDF whipping cream
Salt to taste
Freshly ground pepper
1/3 cup finely shredded fresh basil
3/4 cup LDF jack cheese

Scrape the kernels from the corn. There should be about 2 1/2 cups. Trim off the ends of the zucchini. Cut the zucchini into 1/2” cubes. There should be about 2 cups.

Core, seed, and remove the veins from the yellow pepper. Cut the pepper into half-inch pieces. There should be about 1 1/2 cups.

Heat the butter in a large skillet. Add the onions and pepper pieces. Cook, stirring gently, for about 2 minutes, then add the zucchini and corn. Cook, stirring about 1 more minute. Add cream, salt, and pepper. Cover and cook 3 minutes. Add basil and stir to blend. Sprinkle cheese on top and let melt before serving.

Mooo News August 2008