Zucchini and Chile Corn Bake

Zucchini and Chile Corn Bake Recipe - Vegetarian Food

Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 8 |

Vegetarian diet

Introduction

Zucchini and Chile Corn Bake is a delicious and flavorful dish that combines the freshness of zucchini, the sweetness of corn, and the heat of green chilis. This casserole is perfect for a family dinner or a potluck gathering.

History

The recipe for Zucchini and Chile Corn Bake is a modern twist on traditional Mexican cuisine. It combines classic ingredients like zucchini, corn, and chilis with cheese and rice to create a comforting and satisfying dish.

Ingredients

1 tbsp vegetable oil
1 lb (454 g) grated zucchini
0.5 cup chopped onion
3 eggs
3 cups cooked rice
1 can (7 oz or 198 g) whole kernel corn, drained
2 cans (4 oz or 113 g each) chopped green chilis
2 cups grated cheddar cheese
4 oz (113 g) crumbled queso fresco
1 tsp salt
vegetable cooking spray

How to prepare

Heat the oil in a large skillet over medium heat until it is hot.
Add the zucchini and onion to the skillet. Cook uncovered, stirring constantly, for 5 minutes or until the zucchini is soft. Remove from heat and set aside.
In a large bowl, beat the eggs. Stir in the rice, corn, chiles, cheese, zucchini mixture, and salt. Mix well.
Pour the mixture into a baking pan coated with cooking spray. The pan should be 13x9x2 inches in size.
Bake at 375°F (191°C) for 45 to 50 minutes or until a knife inserted in the center comes out clean.

Variations

Add cooked chicken or ground beef for extra protein.
Substitute the cheddar cheese with pepper jack for a spicier flavor.
Mix in some diced tomatoes or bell peppers for added freshness.

Cooking Tips & Tricks

Make sure to grate the zucchini finely to ensure it cooks evenly in the casserole.

- You can add a dash of cayenne pepper or hot sauce for an extra kick of heat.

- For a crispy top, broil the casserole for a few minutes after baking.

Serving Suggestions

Serve Zucchini and Chile Corn Bake with a side of fresh salad or steamed vegetables for a complete meal.

Cooking Techniques

Grating the zucchini helps it cook faster and blend seamlessly into the casserole.

- Beating the eggs well ensures a light and fluffy texture.

Ingredient Substitutions

Use yellow squash instead of zucchini for a different flavor.

- Swap queso fresco with feta cheese for a tangy twist.

Make Ahead Tips

You can prepare the casserole ahead of time and refrigerate it overnight. Just bake it before serving.

Presentation Ideas

Garnish the Zucchini and Chile Corn Bake with fresh cilantro or sliced jalapenos for a pop of color.

Pairing Recommendations

Pair this casserole with a glass of chilled white wine or a refreshing cucumber mint cooler.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Zucchini and Chile Corn Bake contains approximately 300 calories.

Carbohydrates

Each serving of Zucchini and Chile Corn Bake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Zucchini and Chile Corn Bake contains approximately 15 grams of fats.

Proteins

Each serving of Zucchini and Chile Corn Bake contains approximately 12 grams of proteins.

Vitamins and minerals

Zucchini is a good source of vitamin C, vitamin A, and potassium. Corn provides fiber, vitamin B6, and magnesium. Chilis are rich in vitamin A and vitamin C.

Alergens

This recipe contains dairy (cheese) and eggs.

Summary

Zucchini and Chile Corn Bake is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Zucchini and Chile Corn Bake is a flavorful and nutritious dish that is perfect for any occasion. With a perfect balance of vegetables, cheese, and rice, this casserole is sure to be a hit with your family and friends.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Zucchini and Chile Corn Bake. It was a hot summer day, just like any other day in my small town. I was at the local farmer's market, browsing through the fresh produce when I came across a vendor selling the most beautiful zucchini and corn I had ever seen.

As I chatted with the vendor, she mentioned that she had a delicious recipe for a zucchini and chile corn bake that was a family favorite. Intrigued, I asked her if she would be willing to share the recipe with me. With a smile, she handed me a crumpled piece of paper with handwritten instructions. Little did I know, that piece of paper would become a cherished treasure in my collection of recipes.

I hurried home with my bounty of zucchini and corn, eager to try out this new recipe. The ingredients were simple - zucchini, corn, green chiles, cheese, eggs, and a few spices. As I chopped and grated and mixed, the kitchen filled with the scent of fresh vegetables and spices. I could already tell that this dish was going to be a hit.

As the Zucchini and Chile Corn Bake baked in the oven, I couldn't help but feel a sense of excitement. I knew that this dish would become a staple in my repertoire of recipes. And sure enough, when I took that first bite, I knew that I had struck gold.

The flavors of the zucchini and corn melded together perfectly, with a subtle kick from the green chiles. The cheese added a creamy texture that tied everything together. It was a dish that was both comforting and satisfying, perfect for a summer evening or a cozy winter night.

I shared the recipe with my family and friends, who all raved about it. They couldn't believe that such a simple dish could pack so much flavor. And as I continued to make it over the years, I added my own twist to the recipe, experimenting with different cheeses and spices to make it my own.

But no matter how many times I make it, the Zucchini and Chile Corn Bake always brings me back to that hot summer day at the farmer's market. It reminds me of the generosity of strangers, who are willing to share their family recipes with others. It reminds me of the joy of cooking, of creating something delicious from scratch.

And most of all, it reminds me of the power of food to bring people together, to create memories and traditions that will last a lifetime. So here's to the Zucchini and Chile Corn Bake, a recipe that will always hold a special place in my heart. And who knows, maybe one day I'll pass it down to the next generation, just like the vendor did for me.