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.