From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
Scalloped Corn and Zucchini
From Dorothy McNett's recipes at www.dorothymcnett.com. Once again, the microwave oven is the best vegetable cooker to retain more flavor and nutrients, and this is a fabulous summertime vegetable side dish.
3- 4 ears fresh corn on the cob
Peel back the husks on the corn, washing and removing the silk, but leaving enough husks intact to be able to re-rap for cooking. Or, wrap each ear in waxed paper. Place on a glass or ceramic pie plate and cook in microwave 2-3 minutes per ear. (three ears will take about 6-7 minutes). Cool enough to handle, then slice corn from cobs. Wash but do not peel the zucchini. Shred it and measure about 2 - 2 1/2 cups. Combine corn, zucchini, and crackers in 2 quart ceramic or glass baker. Sprinkle with green onions. Whisk eggs and then whisk in the milk, sugar, salt, pepper and oil. Pour over vegetables. Cook in microwave 4 minutes. Reduce to 50% power (power level 5) and cook another 8-12 minutes, or until center is set. Garnish with sliced pimiento or olives, etc.
Recipe created 1995-01-01.