Zucchini, Corn and Tomatoes
This is the Zucchini, Corn and Tomatoes recipe.
- Prep: 10 min
- Cooking: 30 min
Ingredients
- 2 lbs (1 Kg) zucchini
- 1/4 cup (60 mL) butter
- 1/2 cup (125 mL) finely chopped onion
- 1/2 tsp (2 mL) dried oregano
- 2 medium tomatoes peeled, cut into eighths
- 1 can (12 oz /341 mL) kernel corn drained
- Salt and pepper to taste
- 2/3 cup (160 mL) mayonnaise
- 2/3 cup (160 mL) grated Canadian Parmesan cheese
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Preparation
Slice zucchini into 1/2 inch (1 cm) thick diagonal slices; set aside.
In large skillet, melt butter. Sauté onion until tender. Add zucchini and oregano. Cover and simmer 15 to 18 minutes or until zucchini is tender. Add tomatoes and corn; cook, uncovered, 5 minutes longer. Season with salt and pepper to taste.
Place in shallow casserole. Combine mayonnaise and Canadian Parmesan cheese; spread over vegetables. Broil until lightly browned and serve.
Tips
To speed up the ripening of tomatoes place them in a brown paper bag for a day or two. If possible, do not store tomatoes in the refrigerator. The cold destroys their flavour. Instead, chill for 1 hour before serving.
Nutritional information
Per serving| Protein: | 6 g |
| Carbohydrate: | 16 g |
| Fat: | 229 Calories |
| Fat: | 17 g |
| (% DV*) | |
|---|---|
| Calcium: | 12 % / 131 mg |
