Zucchini and Chile Corn Bake
- 1 tb Vegetable oil
- 1 lb Zucchini; grated
- 1/2 c Chopped onion
- 3 Eggs
- 3 c Cooked rice
- 7 oz Whole kernel corn (canned)
- -- drained
- 8 oz Chopped green chilies
- 2 c Cheddar cheese, grated
- 4 oz Crumbled queso fresco*
- 1 ts Salt
- Vegetable cooking spray
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
