• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Zucchini and Chile Corn Bake

  • Recipe Submitted by on

Category: Vegetarian, Main Dish, Side Dishes, Vegetables

 Ingredients List

  • 1 tb Vegetable oil
  • 1 lb Zucchini; grated
  • 1/2 c Chopped onion
  • 3 Eggs
  • 3 c Cooked rice
  • 7 oz Whole kernel corn (canned)
  • -- drained
  • 8 oz Chopped green chilies
  • 2 c Cheddar cheese, grated
  • 4 oz Crumbled queso fresco*
  • 1 ts Salt
  • Vegetable cooking spray

 Directions

Heat oil in large skillet over medium heat until hot. Add zucchini and
onion; cook uncovered, stirring constantly, for 5 minutes or until
zucchini is soft. Remove from heat; set aside. Beat eggs in large bowl;
stir in rice, corn chiles, cheese, zucchini mixture, and salt. Mix well.
Pour into 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at
375 degrees 45 to 50 minutes or until knife inserted in center comes out
clean.

*Substitute a very mild feta cheese for queso fresco, if desired.

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