Zucchini and Chile Corn Bake

8 Servings

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Zucchini and Chile Corn Bake Ingredients

1 tb Vegetable oil	drained
1 lb Zucchini; grated	8 oz Chopped green chilies
1/2 c Chopped onion	2 c Cheddar cheese, grated
3 Eggs	4 oz Crumbled queso fresco*
3 c Cooked rice	1 ts Salt
7 oz Whole kernel corn (canned)	Vegetable cooking spray

Instructions for Zucchini and Chile Corn Bake

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

Main Ingredient: ZucchiniCuisine: Uncategorized