Zucchini Corn Medley

Name: Zucchini Corn Medley
Ingredients: 5 medium zucchini, cut into 1/2-inch chunks; 1/2 cup water; 1/2 teaspoon salt; 1 package (10 ounces) frozen corn; 1 can (4 ounces) chopped green chilies; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/4 teaspoon ground mustard; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup milk; 1/2 cup shredded sharp cheddar cheese

12 ingredients

1 steps

Ingredients

5 medium zucchini, cut into 1/2-inch chunks
1/2 cup water
1/2 teaspoon salt
1 package (10 ounces) frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/2 cup shredded sharp cheddar cheese

Directions

1

In a saucepan over medium heat, cook zucchini in water and salt until just tender, about 6 minutes. Add corn; cook for 1 minute. Drain. Stir in chilies; pour into a greased 1-1/2-qt. shallow baking dish. Melt butter in a saucepan; stir in flour and seasonings until smooth and bubbly. Stir in milk; bring to a boil, stirring constantly. Boil 3 to 4 minutes or until thickened. Remove from heat and stir in cheese until melted. Pour over vegetables. Bake, uncovered, at 350° for 20 minutes or until bubbly.