CORN ZUCCHINI BAKE
Vegetables and Fruits
Ingredients
- 1 lb zucchini
- 1/4 cup chopped onion
- 2 tablespoons margarine
- 2 beaten eggs
- 1 1/2 - 2 cups cooked corn
- 4 oz (1 cup) shredded Swiss cheese
- 1/4 teaspoon salt
- 1/4 cup bread crumbs
- 2 tablespoons Parmesan cheese
Directions
Slice zucchini 1-inch thick.
Cook, covered, in a little water till soft.
Drain.
Mash.
Cook onion in 1 tablespoon margarine until tender.
Combine eggs, zucchini, onion, corn, Swiss cheese and salt.
Turn into a 1-quart casserole or a 7x7 baking dish.
Combine crumbs, 1 tablespoon melted margarine and Parmesan and sprinkle atop.
Place on baking sheet.
Bake at 350° for 40 minutes (or 25 to 30 minutes for baking dish) until knife comes out clean.
Let stand 5 or 10 minutes before serving.
Hawthorne Family Cookbook
Cook, covered, in a little water till soft.
Drain.
Mash.
Cook onion in 1 tablespoon margarine until tender.
Combine eggs, zucchini, onion, corn, Swiss cheese and salt.
Turn into a 1-quart casserole or a 7x7 baking dish.
Combine crumbs, 1 tablespoon melted margarine and Parmesan and sprinkle atop.
Place on baking sheet.
Bake at 350° for 40 minutes (or 25 to 30 minutes for baking dish) until knife comes out clean.
Let stand 5 or 10 minutes before serving.
Hawthorne Family Cookbook
Source: PDF page 93
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