Tuesday, January 18, 2011
More Zucchini, Please?
I tried a new Zucchini recipe over the weekend. I got mixed results from the kids. One son had seconds. He also said it was his favorite part of the meal. That was super surprising. I had seconds myself. I thought the casserole was delicious.
Zucchini Corn Casserole
1 1/2 pounds small zucchini
One 8 ounce small can cream style corn
2 eggs, lightly beaten
1 small onion, chopped
1 small bell pepper, chopped
1 tablespoon butter
1/2 tsp salt
1/4 tsp pepper
1/2 grated sharp cheddar cheese
Paprika to taste
Preheat the oven to 350. Cook zucchini in boiling salted water to cover until just tender, about 6 minutes. Drain, cut into chunks, and combine with corn and eggs. Meanwhile, saute' onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture; add salt and pepper. Pour mixture into a greased casserole. Sprinkle cheese on top, then sprinkle with paprika. Bake uncovered for about 30 minutes or until lightly browned and bubbly.
We had oven fried pork chops and roasted sweet potatoes with the casserole. Here's our colorful dinner:
Check out other wonderful recipes at Balancing Beauty and Bedlam.