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8-10 servings
INGREDIENTS: 2 medium zucchini, chopped 3 cups water 2 medium onion, chopped 3 cubes chicken bouillon 2 tbsp minced fresh parsley 1 tsp lemon juice 12 oz evaporated milk 1 tsp dried basil 1 can diced tomatoes 1/3 cup butter 1 package frozen corn 1/3 cup flour 1/4 cup Parmesan cheese 1 tsp salt 2 cup grated cheddar cheese 1/4 tsp pepper Saute zucchini, onion, parsley and basil in butter until tender. Stir in flour, salt and pepper. Gradually stir in water. Add bouillon cubes and lemon juice. Mix well. Bring to a boil, cook and stir for 2 minutes. Add evaporated milk, tomatoes and corn. Reduce heat, cover and simmer for 5 minutes. Just before serving, stir in cheeses until melted.
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info@thecountrygardenscsa@gmail.com
Krista Huettig (208) 751-9510 Bonnie Freestone-Peters (208) 421-7309 2292 East 1300 South
Hazelton, Idaho 83335 |