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Savory, rich and cheesy with fresh zucchini and sharp cheddar. Always a hit at our family gatherings and always made with love by my dear grandma. I'm typing it in as I copy it from a "Grandmother Remembers" book that she made for me, written in her handwriting.
- Combine zucchini, corn, eggs, wheat germ, seasonings and 1/2 cup cheese in a slightly greased casserole.
- Sprinkle with the remaining cheese.
- Bake at 350 degrees for 45 minutes uncovered.
I've never tried a casserole that included zucchini and corn- this was really good! I did make quite a few changes, though- so the 5 stars are given based upon the basic idea. I squeezed out the zucchini after shredding as suggested by another reviewer and increased the corn to use an entire can. I was upset when I got that far in the recipe and realized that I was out of wheat germ so I subbed plain flour (I will be trying this again with your healthier option). I omitted the msg and used taco cheese for a slightly spicier flavor.
This was a pretty good recipe, and it's got the potential to be a great "base" recipe that you can change around. The one thing I would do differently next time is to squeeze the zucchini after shredding it to remove excess moisture. I can see that you could play with the cheeses, add chopped green chiles or a little chopped onion to this to make it zippier. I added a pinch of cayenne pepper. I also think you could add leftover cooked potatoes for a more substantial, all-in-one side dish, or even add some ham or sausage to make it a brunch dish. By the way, this is a GREAT dish for people who think they don't like zucchini, or think they're tired of it the same old way.
Wow! Loved this - I used Asiago cheese instead of cheddar because I had some on hand. The combination of corn and zucchini and cheese is delicious. Great side dish - thanks SaraFish!