RCI-VG.004.1561.001
Zucchini and Chile Corn Bake
Makes 8 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- zucchini1 poundgrated
- ½ cup
- 3 unit
- 3 cups
- x 7-ounce can whole kernel corn1 unitdrained
- x 4-ounce cans chopped green chilis2 unit
- 2 cups
- crumbled queso fresco4 ounces
- 1 teaspoon
- 1 unit
Method
1
Preheat the oven to 350°F (175°C). Lightly coat a 9x13-inch baking dish with vegetable cooking spray.
2
Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.
3
Add grated zucchini to the skillet and cook, stirring frequently, until excess moisture has evaporated and the zucchini is tender, about 5-6 minutes. Remove from heat and let cool slightly.
4
Crack eggs into a large mixing bowl and beat them together until well combined. Stir in the cooked zucchini-onion mixture.
5
Add cooked rice, drained corn, chopped green chilis, 1½ cups of Cheddar cheese, and salt to the egg mixture. Fold gently until all ingredients are evenly distributed.
6
Pour the mixture into the prepared baking dish and spread evenly with a spatula. Sprinkle the remaining ½ cup Cheddar cheese over the top, followed by the crumbled queso fresco.
7
Bake in the preheated oven for 30-35 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
35 minutes
8
Remove from the oven and let rest for 5 minutes before serving.