Zucchini and chile corn bake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | pounds | Zucchini; grated |
| ½ | cup | Chopped onion |
| 3 | Eggs | |
| 3 | cups | Cooked rice |
| 7 | ounces | Whole kernel corn (canned) drained |
| 8 | ounces | Chopped green chilies |
| 2 | cups | Cheddar cheese, grated |
| 4 | ounces | Crumbled queso fresco* |
| 1 | teaspoon | 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. 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.
*Substitute a very mild feta cheese for queso fresco, if desired.
Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias