Zucchini Corn Casserole
AuthorSydney PennerHere's something I concocted one day when wondering what to do with piles of surplus zucchini. I didn't make it through the pile, but I made a dent and my family liked the result. I've been saying "zucchini" but of course other summer squashes such as Cousa squash would work perfectly well.
The recipe is quite forgiving; you don't have to worry that much about getting the quantities precisely right.
Preheat oven to 375F.
Mix zucchini with some salt and set aside for at least ten minutes.
Meanwhile, heat oil in large pan and saute onions. Add garlic and saute for another minute. Add corn and saute for another several minutes (or, if using frozen corn, until corn is thawed and excess water is cooked off).
Mix cornmeal, flour, salt, black pepper, Urfa, and baking soda in a separate bowl. Whisk yoghurt and eggs together in another bowl.
Drain liquid from zucchini. Mix zucchini and onion/corn mixture. Stir in yoghurt mixture. Stir in cornmeal mixture.
Pour into buttered or oiled 9 x 13” baking dish. Bake for circa 40 minutes or until done. Best warm but can also be eaten at room temperature.
Ingredients
Directions
Preheat oven to 375F.
Mix zucchini with some salt and set aside for at least ten minutes.
Meanwhile, heat oil in large pan and saute onions. Add garlic and saute for another minute. Add corn and saute for another several minutes (or, if using frozen corn, until corn is thawed and excess water is cooked off).
Mix cornmeal, flour, salt, black pepper, Urfa, and baking soda in a separate bowl. Whisk yoghurt and eggs together in another bowl.
Drain liquid from zucchini. Mix zucchini and onion/corn mixture. Stir in yoghurt mixture. Stir in cornmeal mixture.
Pour into buttered or oiled 9 x 13” baking dish. Bake for circa 40 minutes or until done. Best warm but can also be eaten at room temperature.
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