Zucchini & Corn Casserole
Recipe: #29479
May 12, 2018
Categories: Casseroles, Side Dishes, Cheese, Corn, Australian, Italian, Birthday, Brunch, Christmas, Easter, Romantic Dinner, Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate, Vegetarian, Zucchini, Kosher Dairy, Vegetarian Dinner, Italian Dinner, 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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Melt the butter in a pan & add spring onions, fry until onions are just soft.
Step 2
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.
Step 3
Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish. ( Approx 7 x 11 inch)
Step 4
Empty the cream into a separate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
Step 5
Pour cream mixture over the zucchini mix that is in the baking dish.
Step 6
Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
Step 7
Garnish with shopped chives and slice and serve whilst hot.
Tips
No special items needed.