How to make it

  • PREHEAT oven to 400° F. Line baking sheet with foil.
  • PLACE zucchini, bell peppers and onion in single layer on prepared baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon black pepper and 1/4 teaspoon thyme; toss lightly to coat.
  • BAKE for 20 to 25 minutes or until vegetables are just tender. Transfer to 2-quart serving dish.
  • MEANWHILE, HEAT evaporated milk, wine, cornstarch, remaining 1/4 teaspoon black pepper and remaining 1/4 teaspoon thyme, salt and onion powder in small saucepan over medium-high heat. Bring just to a boil; reduce heat to medium. Cook, stirring constantly, for 2 to 3 minutes or until slightly thickened. Stir in cheese, 1/2 cup at a time, allowing each addition to be melted before adding more cheese. Remove from heat.
  • POUR cheese sauce over vegetables; toss lightly to coat. Season with additional salt and black pepper, if desired. Serve immediately.
  • TIP:
  • • Large diameter zucchini or yellow summer squash may be cut in half or quarters before slicing.

Reviews & Comments 3

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    " It was excellent "
    unicorn4 ate it and said...
    Another fantastic dish of yours. I know it will be as good as it sounds. Cant wait to made it. Well done and thank you...
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    " It was excellent "
    mjcmcook ate it and said...
    I am so pleased to see you have submitted
    more of your Fabulous recipes~
    This being one~
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    " It was excellent "
    minitindel ate it and said...
    it sounds really good grizz a nice spring and summer side dish yummm


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