Zucchini and Corn Casserole
Recipe information
Yield
serves 4 to 5
Ingredients
1 1/2 pounds small zucchini
One 8-ounce can cream-style corn
2 eggs, lightly beaten
1 small onion, chopped
1 small bell pepper, chopped
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated sharp Cheddar cheese
Paprika to taste
Preparation
Preheat oven to 350 degrees. Cook zucchini in boiling salted water to cover until just tender, about 6 minutes. Drain, cut into chunks, and combine with corn and eggs. Meanwhile, sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture; add salt and pepper. Pour mixture into a greased casserole. Sprinkle cheese on top, then sprinkle with paprika. Bake uncovered for about 30 minutes, or until lightly browned and bubbly.
