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