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Zucchini & Chile Corn Bake

Zucchini & Chile Corn Bake recipe image
This hearty Zucchini & Chile Corn Bake is a comforting dish that combines the sweetness of corn and the earthiness of zucchini with a rich, cheesy binding. The addition of green chilies provides a gentle heat that balances the mild flavors of the rice and eggs. It&# 226;€™s a perfect weeknight dinner that feels indulgent yet remains simple to prepare. The texture is moist and custard-like, making it an excellent choice for family gatherings or potlucks. Serve it warm for the best flavor experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 507.1
Dietary: Gluten-free, Vegetarian
Description
This hearty Zucchini & Chile Corn Bake is a comforting dish that combines the sweetness of corn and the earthiness of zucchini with a rich, cheesy binding. The addition of green chilies provides a gentle heat that balances the mild flavors of the rice and eggs. It&# 226;€™s a perfect weeknight dinner that feels indulgent yet remains simple to prepare. The texture is moist and custard-like, making it an excellent choice for family gatherings or potlucks. Serve it warm for the best flavor experience.
Ingredients
  • 1 tablespoon Vegetable oil
  • 1 pound Zucchini; grated
  • 1/2 cup Chopped onion
  • 3 Eggs
  • 3 cup Cooked rice
  • 7 ounce Whole kernel corn (canned)
  • 8 ounce Chopped green chilies
  • 2 cups Cheddar cheese, grated
  • 4 ounce Crumbled queso fresco
  • 1 teaspoon Salt
  • Vegetable cooking spray
Directions
  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 2
    Heat vegetable oil in a large skillet over medium heat.
  3. 3
    Add grated zucchini and chopped onion to the skillet.
  4. 4
    Cook uncovered, stirring constantly, for 5 minutes or until zucchini is soft.
  5. 5
    Remove skillet from heat and set aside to cool slightly.
  6. 6
    In a large bowl, beat the eggs lightly.
  7. 7
    Stir in cooked rice, drained corn, drained green chilies, grated cheddar cheese, crumbled queso fresco, the zucchini mixture, and salt.
  8. 8
    Mix all ingredients thoroughly until well combined.
  9. 9
    Coat a 13 x 9 x 2-inch baking pan with vegetable cooking spray.
  10. 10
    Pour the mixture into the prepared baking pan and spread evenly.
  11. 11
    Bake at 375 degrees F (191°C) for 45 to 50 minutes, or until a knife inserted in the center comes out clean.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 507.1kcal
% Daily Value *
Total Fat 11.2g18%
Saturated Fat 2.4g12%
Cholesterol 139.9mg47%
Sodium 84.8mg4%
Total Carbohydrate 90.4g31%
Dietary Fiber 6.6g27%
Sugars 9.7g
Protein 17.4g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitute a very mild feta cheese for queso fresco if desired.

Ensure canned corn and green chilies are well-drained before adding to the mixture to prevent the bake from becoming too watery.

For best results, allow the bake to rest for 5-10 minutes after removing from the oven before slicing.

Keywords: zucchini, corn, bake, casserole, cheese, chiles, rice, vegetarian, dinner, comfort food, american, easy, family meal, potluck, oven, grated, canned corn, green chilies, queso fresco, cheddar
Read it online: https://www.chefs-mate.com/recipe/zucchini-chile-corn-bake/