Zucchini, 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*
- - OR - very mild feta
- 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 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
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
