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*
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. 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.

*Substitute a very mild feta cheese for queso fresco, if desired.

Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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