Ingredients
-
2
-
1
-
3
-
1/2
-
1/2
-
1/8
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Grandma’s Zucchini Corn Casserole, Savory, rich and cheesy with fresh zucchini and sharp cheddar Always a hit at our family gatherings and always made with love by my dear grandma I’m typing it in as I copy it from a Grandmother Remembers book that she made for me, written in her handwriting , I’ve never tried a casserole that included zucchini and corn- this was really good! I did make quite a few changes, though- so the 5 stars are given based upon the basic idea I squeezed out the zucchini after shredding as suggested by another reviewer and increased the corn to use an entire can I was upset when I got that far in the recipe and realized that I was out of wheat germ so I subbed plain flour (I will be trying this again with your healthier option) I omitted the msg and used taco cheese for a slightly spicier flavor , This was a pretty good recipe, and it’s got the potential to be a great base recipe that you can change around The one thing I would do differently next time is to squeeze the zucchini after shredding it to remove excess moisture I can see that you could play with the cheeses, add chopped green chiles or a little chopped onion to this to make it zippier I added a pinch of cayenne pepper I also think you could add leftover cooked potatoes for a more substantial, all-in-one side dish, or even add some ham or sausage to make it a brunch dish By the way, this is a GREAT dish for people who think they don’t like zucchini, or think they’re tired of it the same old way
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Steps
|
1
Done
|
Combine Zucchini, Corn, Eggs, Wheat Germ, Seasonings and 1/2 Cup Cheese in a Slightly Greased Casserole. |
|
2
Done
|
Sprinkle With the Remaining Cheese. |
|
3
Done
|
Bake at 350 Degrees For 45 Minutes Uncovered. |
