Ready in 45 minutes
Try this Corn and Zucchini Au Gratin with Chipotle Peppers recipe, or contribute your own.
"I thought this was really good. The only reason I did not give it 5 stars is because I would likely not serve it to house guests. It is going in my repertoire for personal use. The next time I make this I am going to try using egg whites to cut down on the calories and cholesterol. For those who complained about too much heat, try taking out the pepper seeds. "
Cook Time: 30 minutes
Total Time: 40 minutes
Oven Temp: 400F / 200C / Gas mark 6
1. Preheat oven.
2. In a large skillet heat oil over medium heat; add onion and saute until soft.
3. Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring often.
4. Remove from heat and stir in 3/4 cup of the cheese and the eggs, season to taste.
5. Spread corn mixture into a greased casserole.
6. Crumble stale corn tortillas, and mix with remaining cheese.
7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until golden brown and heated through.
This is a very tasty casserole that even kids will enjoy if you remove the Chipotles. You can add half the amount of chipotles to half of the mixture and cook in two separate casseroles. Baking time may be slighlty lees. This way you can enjoy the full flavour of the dish and get your kids to eat zucchini without them even knowing it.
brentajohnson 1y agoServed it with Brisket DELICIOUS!!!!
Aimeelady 2y agoWell now this was just darn terrific.Just what I was looking for sense I ran outta eggs and had only egg beaters. This was plenty good and well liked by everyone. Real good in a pinch.
NutriNik 2y agoUsed egg substitute to cut calories and used lowfat Mexican cheese. Added diced red pepper and 1 cup of fresh spinach to corn while it was cooking. Was very delicious! This will be a regular side dish.
AZClaire 2y agoYum yum. I'd serve it to guests because they aren't going to get anything like it at a restaurant and would make a great difference. I served it with chicken breast cooked in lime juice and cilantro to complement the Mexican 'mood' of this dish (and doesn't compete for attention either. This needs to be the taste and texture king of the meal). I can't handle really hot stuff, so I put half the chilies in. That put me at the edge of my tolerance; my husband would have like a little more. Next time I make it, I'll split the recipe into 2 dishes with different chili amounts. I didn't bother with the tortillas. After baking until it bubbled (15/20 minutes), I broiled it for 10 minutes to get the cheese browned.
thelittlemissmolly 2y agoI thought this was really good. The only reason I did not give it 5 stars is because I would likely not serve it to house guests. It is going in my repertoire for personal use. The next time I make this I am going to try using egg whites to cut down on the calories and cholesterol. For those who complained about too much heat, try taking out the pepper seeds.
Erincpeters 3y agoA little too spicy for some, but great flavor for those who like a bit of heat.
Czwhiz 3y agoEveryone thought it was great! Might make a little spicer next time.
gingermatthewsainsworth 3y agoI omitted the chipotle and added 4 oz cream cheese and it was really good and creamy
carriecozad 3y agoI didn't use the peppers or tortillas, and everyone loved this. My hubby wants me to make this for our next potluck. Thanks for a great way to use zucchini!
Restae1 4y agoThis was so easy and yummy! I used jalapeños only because they were easier to find and Parmesan cheese by mistake and it still rocked! Will make this recipe all the time now.