Zucchini-Corn Casserole

Bec's Note:

My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 3 lbs small zucchini, trimmed and scrubbed
• 1 (1 lb) can cream-style corn
• 4 eggs, beaten
• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese (4 ounces)
• paprika

Directions:

1. Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
2. Drain the zucchini and cut them in chunks.
3. Mix the zucchini with the corn and beaten eggs- Set aside.
4. Saute onion and green pepper until they are tender, the stir them into the zucchini mixture.
5. Add salt and pepper.
6. Turn mixture into a buttered 2-quart casserole.
7. Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese.
8. Bake for 40 minutes at 350 degrees.

Reviews

[averybird]

Another recipe for the zucchini files, thanks for posting Bec! My first try did come out a bit watery due to under-blanching of the zucchini on my part. I think next time I will try Parsley's method of sauteeing up the zucchini with the onion and pepper to release the water this way before baking. Which has the benefit of saving you a step as well. Love the story of your grandma listening by the radio too!

[*Parsley*]

I loved this casserole. The creamed corn and green pepper really add a special taste and texture that other zucchini casseroles lack. I streamlined the prep by cooking the zucchini (green and yellow) in the same skillet as thje onions and green pepper. I threw a little cheese right into the mixture in addition to the cheese on the top. I'll use this recipe again. Thanx!

[Heather U.]

This casserole was an easy way to use up zucchini, plus the corn and zucchini go nicely together. I did think it tasted a bit bland even aftering adding about 1 Tbsp of fresh basil. I omitted the green pepper (husband's not a fan), so perhaps that was the source of extra flavor we missed out on? Thanks for posting!