Zucchini, Chile Corn Bake

Categories: Main dish | Side dish | Vegetables | Ovo-lacto | Vegetarian

Serves: 8 Servings

Ingredients:

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

Instructions:
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

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