Difference between revisions of "Zucchini and Chile Corn Bake"
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* vegetable [[cooking spray]] | * vegetable [[cooking spray]] | ||
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# Heat [[oil]] in large skillet over medium heat until hot. | # Heat [[oil]] in large skillet over medium heat until hot. | ||
# Add [[zucchini]] and [[onion]]; cook uncovered stirring constantly for 5 minutes or until [[zucchini]] is soft. Remove from heat; set aside. | # Add [[zucchini]] and [[onion]]; cook uncovered stirring constantly for 5 minutes or until [[zucchini]] is soft. Remove from heat; set aside. | ||
Latest revision as of 18:12, 26 June 2012
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
Procedures
- Heat oil in large skillet over medium heat until hot.
- Add zucchini and onion; cook uncovered stirring constantly for 5 minutes or until zucchini is soft. Remove from heat; set aside.
- Beat eggs in large bowl; stir in rice, corn, chiles, cheese, zucchini mixture and salt. Mix well.
- Pour into 13x9x2-inch baking pan coated with cooking spray.
- Bake at 375 °F for 45 to 50 minutes or until knife inserted in center comes out clean.
