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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Zucchini-Corn Casserole Recipe

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This recipe for Zucchini-Corn Casserole is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tablespoons butter
1 large onion, chopped
4 cups sliced zucchini (about 4 or 5 medium)
2 Tablespoons canned diced green chilies or to taste
2 Tablespoons hot water
1 16 oz. can cream style corn
1 cup grated sharp cheddar cheese
4 eggs, beaten
1 Tablespoon chopped fresh parsley
Salt and pepper
Directions:
Directions:
Preheat oven to 350. Butter 1 1/2 quart baking dish. Melt butter in large skillet add onion and saute until soft. Stir in zucchini, chilies and water. Reduce heat to medium, cover and cook until zucchini is tender, shaking pan frequently to prevent sticking, 5 to 10 minutes. Add corn, 1/2 cup cheese, eggs, parsley, salt and pepper and mix well.

Turn into dish and sprinkle with remaining cheese. Bake until set, about 45 to 50 minutes.
Personal Notes:
Personal Notes:
FCB never ate squash. Never.

 

 

 

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