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| Home -> [Cereals, Chile, Corn, Entrees, North American, Ovo-lacto, Side-dishes, South American, Vegetables, Vegetarian, Zucchini] -> [Zucchini and chile corn bake Recipe] |
Zucchini and chile corn bake
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Cereals, Chile, Corn, Entrees, North American, Ovo-lacto, Side-dishes, South American, Vegetables, Vegetarian, Zucchini |
Rating: |
0 |
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Ingredients:
| 1
| tbsp | Vegetable oil | | 1
| lbs | Zucchini, grated | | 1/2
| cup | Chopped onion | | 3
| | Eggs | | 3
| cup | Cooked rice | | 7
| oz | Whole kernel corn (canned) | | | -- drained | | 8
| oz | Chopped green chilies | | 2
| cup | Cheddar cheese, grated | | 4
| oz | Crumbled queso fresco* | | 1
| tsp | Salt | | | Vegetable cooking spray |
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Procedures:
| 1 | Heat oil in large skillet over medium heat until hot. | | 2 | Add zucchini and onion; cook uncovered, stirring constantly, for 5 minutes or until zucchini is soft. | | 3 | Remove from heat; set aside. | | 4 | Beat eggs in large bowl; stir in rice, corn chiles, cheese, zucchini mixture, and salt. | | 5 | Mix well. | | 6 | Pour into 13 x 9 x 2-inch baking pan coated with cooking spray. | | 7 | Bake at 375 degrees 45 to 50 minutes or until knife inserted in center comes out clean. | | 8 | *substitute a very mild feta cheese for queso fresco, if desired. |
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