Baked Corn and Zucchini (CornZini)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetable Side Dish
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F.
  2. Use 1 Tbsp. of butter a baking dish.
  3. Cut zucchini into 1 inch thick slices.
  4. Place zucchini in a sauce pan. Add ½ cup water and ½ tsp. salt.
  5. Cook over medium heat until tender, about 15 minutes.
  6. Drain the zucchini and place it in a bowl. Using a fork or potato masher, gently mash the zucchini.
  7. Saute the onion in 1 Tbsp. butter until tender but not browned.
  8. Gently combine eggs, zucchini, onion, corn, cheddar cheese and ¼ tsp. salt.
  9. Pour the mixture into the buttered baking dish.
  10. Melt 1 Tbsp. butter.
  11. Combine the melted butter with the bread crumbs and parmesan cheese. Sprinkle the breadcrumb mixture over the top of the zucchini mixture.
  12. Bake zucchini until a knife inserted into the center comes out clean. About 35-40 minutes.
  13. 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/