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Recipe for family meals :

Corn Zucchini Casserole

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).


2 cups shredded zucchini, packed tightly (squeeze water from zucchini)
1 can (1 lb.) cream style corn
3 eggs, slightly beaten
1/2 tsp salt
1/8 tsp pepper
2 Tblsp finely chopped or grated onion
1 1/4 cups shredded cheddar cheese
White pepper to your own taste

  • Combine zucchini, corn, eggs, seasonings and 1/2 of the cheese in lightly greased 1 1/2 quart casserole dish.
  • Sprinkle remaining 1/2 of cheese over top.
  • Bake in a 350° oven for 45 - 50 minutes until set.
  • Serve hot.

Serves 4 - 6

Shirley Cline