Zucchini-Corn Casserole

Zucchini-Corn Casserole

Time: 1 hrs

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

  • 1 Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
  • 2 Drain the zucchini and cut them in chunks.
  • 3 Mix the zucchini with the corn and beaten eggs- Set aside.
  • 4 Saute onion and green pepper until they are tender, the stir them into the zucchini mixture.
  • 5 Add salt and pepper.
  • 6 Turn mixture into a buttered 2-quart casserole.
  • 7 Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese.
  • 8 Bake for 40 minutes at 350 degrees.
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