Corn-Zucchini Bake
Corn-Zucchini Bake is an moderately easy dinner. Made with 1 lb. zucchini, 1/4 c. chopped onion, 1 tbsp. butter, 2 beaten eggs and 1 (10 oz.) pkg. whole kernel corn (frozen) or 2 c. fresh corn, cut, cooked and drained, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Do not pare zucchini; slice about 1-inch thick.
Cook, covered, in a small amount of water for 15 to 20 minutes.
Drain and mash with a fork.
Cook onion in first teaspoon of butter. Combine beaten eggs, zucchini, onions, corn, cheese and salt.
Put in a baking dish.
Combine crumbs, Parmesan cheese and melted butter.
Sprinkle on top.
Place baking dish on a cookie sheet. Bake at 350Β° for 40 minutes.
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