Corn and Zucchini Casserole
|Sliced zucchini||2 Cup (32 tbs) (Unpeeled)|
|Whole kernel corn||2 Cup (32 tbs)|
|Diced celery||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Whole wheat bread crumbs||1⁄2 Cup (8 tbs)|
|Undiluted celery soup||1 Can (10 oz)|
|Eggs||4 , beaten|
|Milk||2 Cup (32 tbs)|
1) In a large mixing bowl, add the zucchini, corn, celery, onion, garlic, parsely, green pepper, cheese, crumbs, stir in the celery soup, beaten eggs and milk.
2) Season with salt and pepper; add a pinch of thyme and marjoram.
3) Stir and pour into well greased 1 1/2-qt casserole and bake in the oven at 350 Deg F for 45 min.
4) Serve immediately.