Zucchini Corn Casserole
|Butter||2 Tablespoon (1/4 Stick)|
|Onion||1 Large, chopped|
|Sliced zucchini||4 Cup (64 tbs) (5 Medium)|
|Garlic||1 Clove (5 gm), minced|
|Canned diced green chilies||2 Tablespoon (Or To Taste)|
|Hot water||2 Tablespoon|
|Canned cream style corn||16 Ounce (1 Can)|
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
|Eggs||4 , beaten|
|Chopped parsley||1 Tablespoon|
|Freshly ground pepper||To Taste|
Preheat oven to 350°F .
Butter 1 1/2-quart baking dish.
Melt butter in large skillet over medium-high heat.
Add onion and saute until soft, about 5 minutes.
Stir in zucchini and garlic, blending well.
Mix in chilies and water Reduce heat to medium, cover and cook until zucchini is tender shaking pan frequently to prevent sticking, 5 to 10 minutes.
Add corn, 1/2 cup cheese, eggs, parsley, salt and pepper to taste and mix well.
Turn into dish and sprinkle with remaining cheese.
Bake until set, about 45 to 50 minutes.