Zucchini-Corn Casserole
photo by Bonnie G #2
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8-10
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
- Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
- 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.
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Reviews
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This is rather like a crustless quiche. It has a slight sweet taste due to the sugar in the cream style corn. I enjoyed it, but my family, that is less favoring of eggs, did not. Mine was a little watery, but the sautéing of the zucchini with the onion and bell pepper would definitely cut down on moisture.
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I loved this casserole. The creamed corn and green pepper really add a special taste and texture that other zucchini casseroles lack. I streamlined the prep by cooking the zucchini (green and yellow) in the same skillet as thje onions and green pepper. I threw a little cheese right into the mixture in addition to the cheese on the top. I'll use this recipe again. Thanx!
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Another recipe for the zucchini files, thanks for posting Bec! My first try did come out a bit watery due to under-blanching of the zucchini on my part. I think next time I will try Parsley's method of sauteeing up the zucchini with the onion and pepper to release the water this way before baking. Which has the benefit of saving you a step as well. Love the story of your grandma listening by the radio too!
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I uploaded a photo. Hope it shows up with this review. I diced my squash, then boiled it 5 minutes. Drained it in a colander for a while before adding it to the mixing bowl with the other ingredients. I used fresh corn, cut from the cob. Added onion powder, garlic powder, celery salt, salt and black pepper. I think what kept it from being too wet was I mixed the 4 eggs with a box of jiffy cornbread mix and some sour cream and cottage cheese. It baked up soft but formed in 45 minutes. Yummy!
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RECIPE SUBMITTED BY
BeccaB3c
United States