Zucchini Corn Casserole Recipe
Summary
Difficulty LevelBetter BuyHealth IndexHealthy
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Zucchini | 4 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Diced green chilies | 2 Tablespoon, canned | |
| Hot water | 2 Tablespoon | |
| 1 16-ounce can cream-style corn | ||
| Sharp cheddar cheese | 1 Cup (16 tbs), grated | |
| Eggs | 4 , beaten | |
| Parsley | 1 Tablespoon, chopped | |
| Ground pepper | 1 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.
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.
Chef
