Dinner: Zucchini and Corn Casserole

A touch of cream cheese and creamed corn make this zucchini casserole dreamy.

Ingredients

1 1/2 lbs zucchini, (small)
1 (8 oz) can cream-style corn
2 eggs, lightly beaten
Vidalia onion, chopped
small red bell pepper, chopped
4 tablespoons butter
2 tablespoons cream cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sharp cheddar cheese, grated
1 teaspoon paprika

Instructions

Preheat oven to 350 °. Cook zucchini in enough boiling salted water to cover, about 5-6 minutes, or until just tender. Drain, cut into chunks and combine with corn and eggs.
Sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture and season with salt, pepper and paprika. Add cream cheese and mix.
Pour mixture into a greased casserole dish. Sprinkle cheese on top. Bake uncovered for 25 minutes, or until lightly browned and bubbly.

Share Zucchini and Corn Casserole