Zucchini & Chile Corn Bake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
1 lbs: Zucchini, grated
1/2 cup: Chopped onion,
3: Eggs,
3 cup: Cooked rice,
7 ounce: Whole kernel corn (canned), drained
8 ounce: Chopped green chilies,
2 cup: Cheddar cheese, grated
4 ounce: Crumbled queso fresco*,
1 tsp: Salt,
Vegetable cooking spray,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp