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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Baked Corn and Zucchini Recipe

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This recipe for Baked Corn and Zucchini is from Moore Than Just A 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 c. sliced, unpeeled zucchini
2 c. corn
2 c. diced celery
1/2 c. chopped onion
1 clove minced garlic
1/2 c. chopped parsley
1/4 c. chopped pepper
1/4 c. Parmesan cheese
1/2 c. bread crumbs
1 can cream of celery soup
4 lg. eggs, well beaten
2 c. milk
salt and pepper to taste
Directions:
Directions:
Combine zucchini with corn, celery, onions, and garlic. Add parsley, green peppers, cheese and crumbs. Add celery soup and eggs mixed with milk. Season to taste. Pour into greased 1 1/2 quart casserole dish and bake for 45 minutes at 350º.

 

 

 

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