ZUCCHINI CORN CASSEROLE
CATEGORIES
INGREDIENTS
  • 3 lbs small zucchini, trimmed and scrubbed
  • 1 (1 lb) can cream-style corn
  • 4 eggs, beaten
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese ( 4 ounces)
  • paprika
DIRECTIONS
  1. Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
  2. Drain the zucchini and cut them in chunks. Mix the zucchini with the corn and beaten eggs- Set aside. Saute onion and green pepper until they are tender, the stir them into the zucchini mixture. Add salt and pepper. Turn mixture into a buttered 2-quart casserole. Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese. Bake for 40 minutes at 350 degrees.
RECIPE BACKSTORY
What a great way to use some of your late Summer zucchini.