Corn-Zucchini Bake

Name: Corn-Zucchini Bake
Ingredients: 1 lb. zucchini; 1/4 c. chopped onion; 1 Tbsp. butter; 2 beaten eggs; 1 (10 oz.) pkg. whole kernel corn (frozen) or 2 c. fresh corn, cut, cooked and drained; 1 c. shredded Swiss cheese (4 oz.); 1/4 c. fine dry bread crumbs; 2 Tbsp. grated Parmesan cheese; 1 Tbsp. butter, melted; 1/4 c. salt

10 ingredients

8 steps

Ingredients

1 lb. zucchini
1/4 c. chopped onion
1 Tbsp. butter
2 beaten eggs
1 (10 oz.) pkg. whole kernel corn (frozen) or 2 c. fresh corn, cut, cooked and drained
1 c. shredded Swiss cheese (4 oz.)
1/4 c. fine dry bread crumbs
2 Tbsp. grated Parmesan cheese
1 Tbsp. butter, melted
1/4 c. salt

Directions

1

Do not pare zucchini; slice about 1-inch thick.
2

Cook, covered, in a small amount of water for 15 to 20 minutes.
3

Drain and mash with a fork.
4

Cook onion in first teaspoon of butter. Combine beaten eggs, zucchini, onions, corn, cheese and salt.
5

Put in a baking dish.
6

Combine crumbs, Parmesan cheese and melted butter.
7

Sprinkle on top.
8

Place baking dish on a cookie sheet. Bake at 350° for 40 minutes.