Description
Zucchini-Corn Casserole is a comforting and flavorful dish that combines tender zucchini and sweet corn in a creamy baked mixture This recipe is perfect for a family dinner or potluck gathering offering a delicious way to enjoy fresh vegetables baked to a golden perfection with a rich texture and satisfying taste
Ingredients
From 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
Instructions
Trim and scrub zucchini and cook them in boiling salted water for 6 minutes
Drain the zucchini and cut them into chunks
Mix the zucchini with the corn and beaten eggs and set aside
Sauté onion and green pepper in butter until they are tender then stir them into the zucchini mixture
Add salt and pepper
Turn mixture into a buttered 2-quart casserole dish
Sprinkle shredded cheese over the top then sprinkle paprika over the cheese
Bake for 40 minutes at 350 degrees
Notes
Make sure to evenly distribute ingredients for consistent baking
avoid overbaking to keep casserole moist
let it rest before serving for better flavor melding
use a baking dish that fits well to prevent spilling
- Prep Time: 22
- Cook Time: 40