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* OR, very mild feta
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 together.
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.
Source: Viva Arroz! from USA Rice Council
Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998
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 together.
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.
Source: Viva Arroz! from USA Rice Council
Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998
Source from luhu.jp