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Zucchini Corn Casserole
2 tablespoons of butter (1/4 stick)
1 large onion, chopped
4 cups of sliced zucchini, about 4 - 5 medium
1 garlic clove, minced
2 tablespoons of canned diced green chilies or more to taste
2 tablespoons of hot water
one 16 ounce can of cream style corn
1 cup of grated sharp cheddar cheese
4 eggs, beaten
1 tablespoon of chopped fresh parsley
salt and freshly ground pepper |
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Preheat oven to 350ºF. Butter 1 1/2 quart baking dish. Melt butter in large skillet over medium high heat. Add onion and sauté until soft, about 5 minutes. Stir in zucchini and garlic, blending well. Mix in chilies and water. Reduce heat to medium, cover and cook until zucchini is tender, shaking pan frequently to prevent sticking, 5 - 10 minutes. Add corn, 1/2 cup of cheese, eggs, parsley, salt and pepper to taste and mix ell. Turn into dish and sprinkle with remaining cheese. Bake until set, about 45 - 50 minutes. 6 servings
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