FRESH CORN AND ZUCCHINI CASSEROLE

Fresh Corn and Zucchini Casserole image

Provided by Pierre Franey

Time 20m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

3 ears fresh corn on the cob
1 large zucchini, about 1/2 pound
1 large yellow pepper, about 1/2 pound
2 tablespoons butter
3/4 cup finely chopped onions
cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
1/3 cup finely shredded fresh basil

Steps:

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 half-inch 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 casserole and add the onions and pepper pieces.
Cook, stirring, about 2 minutes and add the zucchini and corn. Cook, stirring, about 1 minute. Add the cream, salt and pepper. Cover and cook 3 minutes. Add the basil and stir to blend. Serve.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 31 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 750 milligrams, Sugar 4 grams, TransFat 0 grams