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Zucchini, Chile Corn Bake
Yields: 8 serving(s)
Ingredients
- 1 tablespoon(s) vegetable oil
- 1 pound(s) zucchini; grated
- 1/2 cup(s) chopped onion
- 3 eggs
- 3 cup(s) cooked rice
- 7 ounce(s) whole kernel corn (canned) - drained
- 8 ounce(s) chopped green chilies
- 2 cup(s) cheddar cheese, grated
- 4 ounce(s) crumbled queso fresco* or - very mild feta
- 1 teaspoon(s) salt
- Vegetable cooking spray
Directions
- 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.
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