Corn-Zucchini Bake

Name: Corn-Zucchini Bake
Ingredients: 1 lb. (3 to 4 medium) zucchini; 1/4 c. chopped onion; 1 Tbsp. butter; 2 beaten eggs; 2 c. (10 oz.) frozen corn, cooked and drained; 1 c. shredded processed Swiss cheese; 1/4 tsp. salt; 1/4 c. fine dry bread crumbs; 2 Tbsp. grated Parmesan cheese; 1 Tbsp. butter

10 ingredients

7 steps

Ingredients

1 lb. (3 to 4 medium) zucchini
1/4 c. chopped onion
1 Tbsp. butter
2 beaten eggs
2 c. (10 oz.) frozen corn, cooked and drained
1 c. shredded processed Swiss cheese
1/4 tsp. salt
1/4 c. fine dry bread crumbs
2 Tbsp. grated Parmesan cheese
1 Tbsp. butter

Directions

1

Slice zucchini about 1-inch thick.
2

Cook until tender; drain and mash with fork.
3

Cook onion in the first tablespoon butter until tender.
4

Combine beaten eggs, mashed zucchini, onion, corn, Swiss cheese and salt.
5

Turn into 1-quart casserole dish.
6

Combine bread crumbs, Parmesan cheese and second tablespoon butter. Sprinkle on top of corn mixture and bake on baking sheet for 40 minutes at 350°.
7

Let stand 5 to 10 minutes before serving. Garnish with chopped fresh tomatoes.