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Zucchini-Corn Casserole
2007 Oregon's Best Winner

Ingredients

  • 3 lb. zucchini, scrubbed, stemmed and cut in 1 inch pieces

  • 1 (16 oz) can cream-style corn

  • 4 large eggs, slightly beaten

  • 1 medium size onion, chopped

  • 1 small can chopped green chilies

  • 2 tablespoons butter, melted

  • Mexican seasoning to taste

  • 1 rounded cup shredded Tillamook sharp cheddar cheese

  • Paprika

Preparation

Cook zucchini in boiling, salted water until barley tender, about 4 minutes. Drain in colander and combine with corn and beaten eggs; set aside. Sauté onion in butter until golden brown. Add all other vegetables, cheese and seasoning. Turn into a 2 quart casserole dish and sprinkle evenly with paprika. Bake uncovered in 350 degree F oven for 40 minutes, or until lightly brown and bubbly. Serves 8 to 10.

2007 Oregon's Best Contest
Delicious, Nutritious - Summer Recipe Challenge, Dairy Farmers of Oregon
 JoAnne McCreith  
Lake County

This recipe has not been tested by the Agri