"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Corn-Zucchini Bake Recipe

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This recipe for Corn-Zucchini Bake, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Battles
Added: Monday, June 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. (3-4) zucchini chunked
1/4 c. chopped onion
1Tbls butter or margarine
2 beaten eggs
1, 10oz. pkg. frozen corn
1 c. (4 oz) shredded cheddar cheese
1/4 t. salt
1/4 c. dry bread crumbs
1 Tbls butter or margarine

Directions:
Directions:
Cook zucchini in salted water until tender.
Drain and mash zucchini, continue to drain.
Cook onion in 1 Tbls of butter until tender.
Combine zucchini with onion, add beaten eggs, corn, cheese and salt.
Pour into greased 1 qt. baking dish.
Sprinkle with bread crumbs and last Tbls. of butter.
Bake at 350 for 30 to 40 minutes

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes, 40 minute baking
Personal Notes:
Personal Notes:
This is one of Bob's favorites.

 

 

 

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