Recipe - Zucchini Chile Corn Bake

1 tablespoon Vegetable oil
1 pound Zucchini; grated
One half cup Chopped onion
3 Eggs
3 cup Cooked rice
7 ounce Whole kernel corn (canned)
drained
8 ounce Chopped green chilies
2 cup Cheddar cheese, grated
4 ounce Crumbled queso fresco*
OR very mild feta
1 teaspoon Salt
Vegetable cooking spray

Heat oil in large skillet over medium heat until hot. Add zucchini and
onion; cook uncovered, stirring constantly, for 5 minutes or until zucchini
is soft. Remove from heat; set aside.

Beat eggs in large bowl. Stir in rice, corn chiles, cheese, zucchini
mixture, and salt. Mix well together.

Pour into 13 x 9 x 2inch baking pan coated with cooking spray. Bake at 375
degrees 45 to 50 minutes or until knife inserted in center comes out clean.

Source: Viva Arroz! from USA Rice Council
Posted to MMRecipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998