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Zucchini Corn Casserole

Ingredients
  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
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Healthy

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