QueenBeeGrannyJean
02-19-2007, 01:38 PM
RICE, ZUCCHINI AND CORN CASSEROLE
Makes 8 servings
Preparation time: 15 minutes
Cooking time: about 1 hour
2 teaspoons canola oil
1 pound grated zucchini
1/2 cup chopped onion
2 eggs
2 egg whites
3 cups cooked brown rice
1 (7-ounce) can rinsed corn
2 (4-ounce) cans drained chopped green chilies
2 cups shredded 50 percent light cheddar cheese
4 ounces crumbled queso fresco or reduced-fat feta cheese
Heat oven to 375 degrees. Heat oil in a large nonstick skillet on medium until hot.
Add zucchini and onion; cook, stirring often, 5 minutes or until zucchini is softened.
Remove from heat; set aside.
In a large bowl, beat eggs with a fork; stir in cooked rice, corn, chilies,
cheeses and zucchini mixture. Mix well. Pour into a 9-by-13-inch baking dish coated
with cooking spray. Bake 45 to 50 minutes or until knife inserted in center comes
out clean. Serve.
Makes 8 servings
Preparation time: 15 minutes
Cooking time: about 1 hour
2 teaspoons canola oil
1 pound grated zucchini
1/2 cup chopped onion
2 eggs
2 egg whites
3 cups cooked brown rice
1 (7-ounce) can rinsed corn
2 (4-ounce) cans drained chopped green chilies
2 cups shredded 50 percent light cheddar cheese
4 ounces crumbled queso fresco or reduced-fat feta cheese
Heat oven to 375 degrees. Heat oil in a large nonstick skillet on medium until hot.
Add zucchini and onion; cook, stirring often, 5 minutes or until zucchini is softened.
Remove from heat; set aside.
In a large bowl, beat eggs with a fork; stir in cooked rice, corn, chilies,
cheeses and zucchini mixture. Mix well. Pour into a 9-by-13-inch baking dish coated
with cooking spray. Bake 45 to 50 minutes or until knife inserted in center comes
out clean. Serve.