Yankee's Main Dish Church Supper Cookbook/1980

Corn-Zucchini Bake
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
3-4 medium (1 lb) zucchini 1/4 cup chopped onion 1 T melted butter
2 eggs, beaten 2 T flour 1 10-oz pkg frozen whole kernel corn, or 2 cups fresh corn cut from cob, cooked and drained
1 cup (4 oz) shredded Swiss cheese 1/4 t salt 1/4 cup fine dry bread crumbs (1 t oregano or Italian seasoning)
2 T grated Parmesan cheese 1 T melted butter tomato halves
parsley



1 Wash zucchini; do not pare. Slice about 1" thick. Cook, covered, in small amount boiling salted water until tender (15-20 minutes). Drain and mash with fork. Saute onion in 1 T melted butter until tender. Combine beaten eggs, flour, mashed zucchini, onion, corn, Swiss cheese, and salt. Turn into greased 1-qt casserole or 7" square baking dish. Combine bread crumbs, oregano or Italian seasoning if desired, and Parmesan cheese with 1 T melted butter. Sprinkle over corn mixture. Place on baking sheet. Bake at 350 F. for 40 minutes if using 1-qt casserole, or for 25-30 minutes if using square baking dish-or until knife inserted comes out clean. Let stand 5-10 minutes before serving. Garnish with tomato halves and parsley.

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