05/30/2023
Probably my favorite vegetable side dish! Making some this week. So delish with the Swiss cheese and croutons on top….oh yah!
This recipe is also in our Farm Stand Collection Cookbook
ZUCCHINI CORN BAKE
3 - 7 to 8 inch market size zucchini
1 med onion, chopped
1 Tablespoon butter
1 (10oz) pkg frozen corn, defrosted and microwaved for 2 minutes
1 cup shredded Swiss Cheese
2 large eggs, beaten
1/4 teaspoon salt
Pepper to taste
1 Tablespoon butter, melted
2 slices of white bread, cut in 3/8 inch cubes
2 Tablespoons grated Parmesan Cheese
LETS MAKE IT-
Preheat oven to 350F.
Wash zucchini; do not peel. Cut into 1 inch cubes. Add to a saucepan, cover with water and bring to a boil. Cook 10 minutes. Drain. Sauté the onion in 1 Tablespoon butter till tender. Combine zucchini, onion, corn, Swiss cheese, eggs ,salt and pepper. Transfer the mixture into a 2 quart casserole dish. Combine the melted butter with the bread cubes and Parmesan cheese. Sprinkle on top. Bake 40 minutes. Remove from oven and serve.
