Corn-Zucchini Bake
Corn-Zucchini Bake is an moderately easy dinner. Made with 1 lb. (3 to 4 medium) zucchini, 1/4 c. chopped onion, 1 tbsp. butter, 2 beaten eggs and 2 c. (10 oz.) frozen corn, cooked and drained, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Slice zucchini about 1-inch thick.
Cook until tender; drain and mash with fork.
Cook onion in the first tablespoon butter until tender.
Combine beaten eggs, mashed zucchini, onion, corn, Swiss cheese and salt.
Turn into 1-quart casserole dish.
Combine bread crumbs, Parmesan cheese and second tablespoon butter. Sprinkle on top of corn mixture and bake on baking sheet for 40 minutes at 350Β°.
Let stand 5 to 10 minutes before serving. Garnish with chopped fresh tomatoes.
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