Corn/Zucchini Scallop
"Try this for a different side dish. Double it and it will do well on a buffet table or for a potluck. Make this ahead and pop in oven to cook when ready to serve."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 (16 ounce) can kernel corn
- 1 tablespoon flour
- 2 cups zucchini, thinly sliced (about 2 medium)
- 1 small onion, minced finely
- 3 tablespoons butter or 3 tablespoons margarine
- 1 teaspoon salt
- 1 cup cottage cheese
- 1 egg, slightly beaten
- 1 cup fine breadcrumbs
directions
- Mix corn and flour together and place 1 cup in a well greased 1 1/2 quart casserole Place zucchini slices on top of corn.
- Place onion on top of zucchini.
- Dot with butter and sprinkle with salt.
- Place remaining cup of corn on top.
- Mix cottage cheese and egg together, pour over corn.
- Sprinkle with bread crumbs.
- Bake@ 350 degrees for 45 minutes.
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Reviews
-
This was easy and tasty will make it again. -
I also thought this sounded a little bland, and increased the onion size. Took it to a potluck and had 3 people ask for the recipe. Definitely a winner. If I made it for home, I think garlic would be a good addition. Also, I would decrease the amount of breadcrumbs. It was a little too much on top for my taste. Thanks for posting this! -
My garden is inundating me with zucchini and corn right now, so this was the perfect recipe for me to try. It sounded a little bland for my taste, so I upped the onion to large, added a couple of cloves of garlic, and about a 1/4C grated Parmesan. It was delicious and will become a standard every summer. Thanks for a great recipe.
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
