Fresh Corn and Zucchini Casserole

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
• ¾ cup finely chopped onions
• cup heavy cream
• Salt to taste if desired
• Freshly ground pepper to taste
• ⅓ cup finely shredded fresh basil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    383 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 6 grams protein; 96 milligrams cholesterol; 46 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Scrape the kernels from the corn. There should be about 2 1/2 cups.
2. Trim off the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about 2 cups.
3. 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.
4. Heat the butter in a casserole and add the onions and pepper pieces.
5. 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.

20 minutes