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Corn- Zucchini Casserole Recipe

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This recipe for Corn- Zucchini Casserole is from Beck's 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:  
1lb zucchini
10oz pkg frozen corn
1/4 c. chopped onion
1 tsp butter
2 eggs
1 c. shredded Monterey Jack cheese
1/4 c. bread crumbs
2 tbsp. Parmeasan cheese
1 tbsp. melted butter
1/4 tsp salt
Directions:
Directions:
Wash unpeeled zucchini. Cut off ends and slice 1 inch thick. Cook zucchini in small amount of salted water, cover until tender. Drain. Mash with fork. Cook corn and set aside. Cook onion with 1 tbsp of butter until tender. In casserole dish, stir in eggs, cheese, salt, zucchini and corn. In separate bowl, combine bread crumbs, melted butter and Parmesan and spread on top. Cook at 350 degrees for 30 minutes.

 

 

 

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