Zucchini, Carrot, and Tomato

Zucchini Recipes

Zucchini, Carrot, and Tomato

3 c. carrots
¾ c. water
3 small zucchini, sliced
12 cherry tomatoes, peeled
1 ½ c. milk
2 tbs. cornstarch
1 tsp. salt
1 c. Cheddar cheese, grated
2 tbs. butter
Dash of cayenne pepper
½ c. slivered almonds

Preheat oven to 375°. Slice carrots and boil in salted water. Layer zucchini, carrots, and tomatoes in a baking dish. In a pot, stir cornstarch into milk. Add ½ c. Cheddar cheese, butter, salt, and cayenne to the pot. Cook until thick and smooth. Pour cornstarch mixture over vegetables. Sprinkle ½ c. Cheddar cheese and slivered almonds on top. Bake for 30-35 minutes. Home Page

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Zucchini Recipes
Zucchini, Carrot, and Tomato 3 c. carrots ¾ c. water 3 small zucchini, sliced 12 cherry tomatoes, peeled 1 ½ c. milk 2 tbs. cornstarch 1 tsp. salt 1 c. Cheddar cheese, grated 2 tbs. butter Dash of cayenne pepper ½ c. slivered almonds Preheat oven to 375°. Slice carrots and boil in salted water. Layer zucchini, carrots, and tomatoes in a baking dish. In a pot, stir cornstarch into milk. Add ½ c. Cheddar cheese, butter, salt, and cayenne to the pot. Cook until thick and smooth. Pour cornstarch mixture over vegetables. Sprinkle ½ c. Cheddar cheese and slivered almonds on top. Bake for 30-35 minutes.	Home Page Zucchini Recipes Zucchini Appetizers Soups and Salads Zucchini Meals Zucchini Desserts Zucchini and Vegetables Zucchini Brunch Zucchini Casseroles Zucchini Articles
© 2009- Great Zucchini Recipes