Zucchini And Corn Casserole

Name: Zucchini And Corn Casserole
Ingredients: 2 -3 medium zucchini, sliced; 1 cup corn kernel, canned & well drained; 1/4 cup butter; 8 spring onions, finely sliced; 1 garlic clove, crushed; 1 cup heavy cream; 3 eggs, beaten; 1 cup cheddar cheese, grated; 1/4 cup chives, chopped (parsley may be used); salt and pepper (to season)

10 ingredients

7 steps

Ingredients

2 -3 medium zucchini, sliced
1 cup corn kernel, canned & well drained
1/4 cup butter
8 spring onions, finely sliced
1 garlic clove, crushed
1 cup heavy cream
3 eggs, beaten
1 cup cheddar cheese, grated
1/4 cup chives, chopped (parsley may be used)
salt and pepper (to season)

Directions

1

Melt the butter in a pan & add spring onions, fry until onions are just soft.
2

Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
3

Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish.
4

Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
5

Pour cream mixture over the zucchini mix that is in the baking dish.
6

Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
7

Garnish with shopped chives and slice and serve whilst hot.