Zucchini and Chile Corn Bake

---------- Recipe via Meal-Master (tm) v8.02

Title: Zucchini and Chile Corn Bake
Categories: Main dish, Side dish, Vegetables, Ovo-lacto, Vegetarian
Yield: 8 servings

1 tb Vegetable oil
1 lb Zucchini; grated
1/2 c Chopped onion
3 Eggs
3 c Cooked rice
7 oz Whole kernel corn (canned)
-- drained
8 oz Chopped green chilies
2 c Cheddar cheese, grated
4 oz Crumbled queso fresco*
1 ts 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.
Pour into 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at
375 degrees 45 to 50 minutes or until knife inserted in center comes out
clean.

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

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

-----