Zucchini and Chile Corn Bake

Description

Makes 8 servings.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound zucchini, grated
• ½ cup chopped onion
• 3 eggs
• 3 cups cooked rice
• 1 x 7-ounce can whole kernel corn, drained
• 2 x 4-ounce cans chopped green chilis
• 2 cups grated Cheddar cheese
• 4 ounces crumbled queso fresco
• 1 teaspoon salt
• vegetable cooking spray

Directions

1. Heat oil in large skillet over medium heat until hot.
2. Add zucchini and onion; cook uncovered stirring constantly for 5 minutes or until zucchini is soft. Remove from heat; set aside.
3. Beat eggs in large bowl; stir in rice, corn, chiles, cheese, zucchini mixture and salt. Mix well.
4. Pour into 13x9x2-inch baking pan coated with cooking spray.
5. Bake at 375 °F for 45 to 50 minutes or until knife inserted in center comes out clean.