Zucchini, Corn and Tomatoes
- Course Side Dishes
- Prep. Time 10 mins
- Cooking Time 30 mins
- Yields 6 to 8 servings
Preparation
What You Need
Instructions
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.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Fat: 229 CaloriesProtein: 6 g
Carbohydrate: 16 g
Fat: 17 g
Calcium: 12 % / 131 mg
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