Zucchini, Carrot And Tomato Casserole - cooking recipe

Ingredients

3 large carrots, cut in 2-inch strips
3/4 c. boiling water
3 small zucchini, cut diagonally in 1/4-inch strips
12 to 14 cherry tomatoes
2 Tbsp. cornstarch
1 1/2 c. milk
1 c. grated Cheddar cheese
2 Tbsp. butter
1/2 c. slivered almonds

Preparation

Cook carrots in boiling water for 5 minutes.
Drain.
Combine carrots, zucchini and tomatoes in rectangular dish.
In saucepan, stir cornstarch, milk, 1/2 cup cheese and butter until smooth and thick.
Pour sauce over vegetables.
Sprinkle with remaining cheese and almonds.
Bake at 375\u00b0 for 30 to 40 minutes.
Serves 6.