Zucchini-Corn Combo

(Sunset magazine)

 

3 cups thinly sliced zucchini

2 eggs

2 cups corn, cut from cob

1 clove garlic, minced

1 can (4 ounce) diced green chilies

1 teaspoon salt

1 cups shredded sharp Cheddar cheese

 

 

Steam zucchini for 4 minutes or until just tender when pierced. Drain well.

 

Combine zucchini, corn, chilies and 1 cup of cheese. Set aside.

 

Beat eggs with salt and garlic; stir into vegetable mixture. Turn into a greased, shallow 1 quart casserole; sprinkle with remaining cheese.

 

Bake, uncovered, in a 350' oven for about 20 minutes, or until liquid in dish appears set and cheese is melted. Makes about 6 servings.