Zucchini and Corn Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This can be served on it's own or served as a side. You may need 3 zucchini depending on the size. But this is so easy to make, and a great way to use up zucchini that you can't give away for love nor money!. Ingredients:
2 -3 medium zucchini, sliced |
1 cup corn kernel, canned & well drained |
1/4 cup butter |
8 spring onions, finely sliced |
1 garlic clove, crushed |
1 cup heavy cream |
3 eggs, beaten |
1 cup cheddar cheese, grated |
1/4 cup chives, chopped (parsley may be used) |
salt and pepper (to season) |
Directions:
1. Melt the butter in a pan & add spring onions, fry until onions are just soft.
2. Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
3. Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish.
4. Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
5. Pour cream mixture over the zucchini mix that is in the baking dish.
6. Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
7. Garnish with shopped chives and slice and serve whilst hot.
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