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Wednesday, August 8, 2012

Zucchini and Corn Casserole

With the garden overflowing with zucchini and squash, we are trying to find as many different dishes to make with these garden treasures. This is a different approach to regular old squash casserole and can easily be adjusted to fit your needs. For us I added extra black pepper for a little zing :)


1 1/5 pounds small zucchini
One 8 ounce can cream style corn
2 eggs, lightly beaten
1 small onion, chopped
1 small bell pepper, chopped
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated sharp cheddar cheese
Paprika to taste

Preheat oven to 350 degrees. Cook zucchini in boiling salted water until tender, about 6 minutes. Drain, cut into chunks, and combine with corn and eggs. Meanwhile, saute onions and bell pepper in butter until golden brown, about 5 minutes. Add zucchini and corn mixture; add salt and pepper. Pour mixture into a greased casserole dish. Sprinkle the cheese on top (more if you like), then sprinkle with paprika. Bake uncovered for about 30 minutes, or until lightly browned and bubbly.

Serves 4 to 5

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