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Print this Recipe    Baked Zucchini Corn

Baked Zucchini and Corn

3 ears corn
1 pound unpeeled zucchini, thinly sliced
1 medium onion, thinly sliced
1/4 cup butter or margarine, melted
1 teaspoon salt (or less)
1/4 teaspoon pepper
1 teaspoon chili powder, or to taste
1 can (8 ounces) tomato sauce

Grate corn kernels from cobs. Mix corn and remaining ingredients
except sauce. Put in shallow 1 1/2-quart baking dish. Pour sauce
over top. Bake, uncovered, in preheated moderate oven (350F) for
about 45 minutes. Makes 6 servings.

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