Zucchini & Corn Casserole
May 12, 2018
Categories: Dinner, Main Dish, Casseroles, Side Dishes, Dairy, Cheese, Vegetables, Corn, Australian, Italian, Budget-Friendly, Birthday, Brunch, Christmas, Easter, Entertaining, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, Low Carbohydrate, Vegetarian, Zucchini, Kosher Dairy more
"This is a really nice dish to serve as a side or on its own as a whole meal. We really love the flavors, and this is so easy to make, and a great way to use up zucchini that you can't give away for love nor money! I often thrown in a handful of vegies ~ that are in the fridge. A very versatile recipe that you can mix and match to your taste, but don't stray to far from the original, as its great! Note: You may need 3 zucchini depending on the size of your zukes."
- Serving Size: 1 (153.6 g)
- Calories 206.6
- Total Fat - 16.2 g
- Saturated Fat - 9.5 g
- Cholesterol - 121.8 mg
- Sodium - 265.5 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 1.7 g
- Sugars - 1.8 g
- Protein - 8.6 g
- Calcium - 174.7 mg
- Iron - 1 mg
- Vitamin C - 13.9 mg
- Thiamin - 0.1 mg
Melt the butter in a pan & add spring onions, fry until onions are just soft.
Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish. ( Approx 7 x 11 inch)
Empty the cream into a separate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
Pour cream mixture over the zucchini mix that is in the baking dish.
Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
Garnish with shopped chives and slice and serve whilst hot.
Tips & Variations
No special items needed.