Corn-Zucchini Bake
Ingredients
- 3 zucchini
- 1/4 c. onion, chopped
- 1 Tbs. butter
- 1 (10-oz.) pkg. frozen whole kernel corn, cooked and drained
- 1 C. Swiss cheese, shredded
- 2 eggs, beaten
- 1/4 tsp. salt
- 1/4 C. fine dry bread crumbs
- 2 Tbs. Parmesan cheese, grated
- 1 Tbs. butter, melted
Our Readers Also Loved
Directions
Wash zucchini; do not peel. Cut into 1 inch thick slices. Cook, covered, in a small amount of boiling salted water until tender, 15-20 minutes. Drain and mash with fork. Cook onion in 1 Tbs. butter till tender. Combine zucchini, onion, cooked corn, Swiss cheese, eggs, and salt. Turn mixture into a 1 qt. casserole. Combine crumbs, Parmesan cheese, and melted butter; sprinkle over corn mixture. Place casserole on a baking sheet. Bake, uncovered, at 350 until knife inserted off-center comes out clean, about 40 minutes. Let stand 5-10 minutes before serving. Garnish with cherry tomatoes and parsley, if desired. Makes 6 servings.
Rebecca, the country girl
Around The Web