[world_famous_recipes] Corn-Zucchini Bake

Tammy,

I hope this is what you're looking for. I have fixed this alot. It's
a big hit at parties and family gatherings.

--Diane

Corn-Zucchini Bake
Source: Better Homes and Gardens Casseroles Cookbook

1 lb. zucchini (approx. 3 medium)
¼ c. chopped onion (feel free to use more)
1 TBSP butter OR margarine (lite margarine, to cut down fat content,
works well, too)
1 pkg. (10 oz.) frozen whole kernel corn, cooked and drained
1 c. shredded Swiss cheese (shredded mozzarella works well, too)
(can use fat-free, too)
2 beaten eggs (or equiv. amount of Egg Beaters - to cut down the fat)
¼ tsp. Salt
¼ c. fine dry bread crumbs
2 TBSP grated parmesan cheese (low-fat/fat-free works well, too)
1 TBSP butter OR margarine (lite margarine works well, too)

Wash zucchini; do not peel. Cut into 1-inch thick slices. Cook,
covered, in a small amount of boiling salted water until tender, 15
to 20 minutes. Drain and mash with fork. (I use a potato
masher...quicker, and distributes the squash throughout the casserole
better).

Cook onion in 1 TBSP butter until tender. Combine zucchini, onion,
cooked corn, Swiss cheese, eggs, and salt. Turn mixture into a 1-
quart casserole.

Combine crumbs, Parmesan cheese, and melted butter; sprinkle over
corn mixture. Place casserole on a baking sheet. Bake, uncovered, at
350 degrees until knife inserted off-center comes out clean, about 40
minutes.

Let stand 5 to 10 minutes before serving.





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