Baked Corn and Zucchini (CornZini)
Author: FoodieOasis | Jo Dale Carothers
Recipe type: Vegetable Side Dish
Serves: 6 servings
- 1 lb. zucchini
- ¼ cup onion, chopped
- 3 Tbsp. butter
- 2 eggs, beaten
- 2 cups fresh corn or 10 oz. frozen corn (thawed and drained)
- 4 oz. cheddar cheese, grated
- ¼ cup Panko breadcrumbs (or other dry breadcrumbs)
- 2 Tbsp. Parmesan cheese, grated
- ½ cup water
- ¾ tsp. salt
- Preheat oven to 350 degrees F.
- Use 1 Tbsp. of butter a baking dish.
- Cut zucchini into 1 inch thick slices.
- Place zucchini in a sauce pan. Add ½ cup water and ½ tsp. salt.
- Cook over medium heat until tender, about 15 minutes.
- Drain the zucchini and place it in a bowl. Using a fork or potato masher, gently mash the zucchini.
- Saute the onion in 1 Tbsp. butter until tender but not browned.
- Gently combine eggs, zucchini, onion, corn, cheddar cheese and ¼ tsp. salt.
- Pour the mixture into the buttered baking dish.
- Melt 1 Tbsp. butter.
- Combine the melted butter with the bread crumbs and parmesan cheese. Sprinkle the breadcrumb mixture over the top of the zucchini mixture.
- Bake zucchini until a knife inserted into the center comes out clean. About 35-40 minutes.
- Let the zucchini rest for 5-10 minutes before serving so it will set up.
Recipe by Pinot & Pie at https://pinotandpie.com/baked-corn-and-zucchini-aka-baked-cornzini/
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