Zucchini Corn Pudding Recipe
Ingredients
| 1-1/2 pounds zucchini," thinly sliced | ||
| Onion | 1 Medium, thinly sliced | |
| Green pepper | 1 To taste, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Rosemary | 1/4 Teaspoon | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Cream | 1 Can (10oz) | |
| Cheese | 3/4 Cup (16 tbs), grated | |
| 3 eggs, well-beaten | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook zucchini in boiling, salted water until tender.
Drain; squeeze out all liquid.
Saute" onion, green pepper, garlic, and rosemary in oil until tender.
Add zucchini, corn, cheese, eggs, salt, and pepper.
Mix; turn into greased 2-quart casserole.
Bake 45 minutes at 350 degrees, or until firm.
Drain; squeeze out all liquid.
Saute" onion, green pepper, garlic, and rosemary in oil until tender.
Add zucchini, corn, cheese, eggs, salt, and pepper.
Mix; turn into greased 2-quart casserole.
Bake 45 minutes at 350 degrees, or until firm.
Chef
