Zucchini, chile corn bake

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
1 pounds Zucchini; grated
½ cup Chopped onion
3 Eggs
3 cups Cooked rice
7 ounces Whole kernel corn (canned) drained
8 ounces Chopped green chilies
2 cups Cheddar cheese, grated
4 ounces Crumbled queso fresco* OR - very mild feta
1 teaspoon Salt
Vegetable cooking spray

Directions

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 together.

Pour into 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 375 degrees 45 to 50 minutes or until knife inserted in center comes out clean.

Source: Viva Arroz! from USA Rice Council Posted to MM-Recipes Digest by momqat@... (Katie M Weber) on Apr 21, 1998

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