Scalloped Corn and Zucchini Recipe

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Scalloped Corn and Zucchini

From Dorothy McNett's recipes at 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
1 zucchini, shredded (2 cups)
1/2 cup crushed soda crackers
2 green onions, sliced
2 eggs
1 cup milk (low-fat or regular), or almond or hemp milk, etc.
1 teaspoon raw sugar
1/8 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
sliced pimiento or olives, for garnish

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.

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