Title: Zucchini and Chile Corn Bake
Categories: Entree Side Vegetable Ovo Vegetarian
Yield: 8 Servings

1	tb	Vegetable oil
1	lb	Zucchini; grated
1/2	c	Chopped onion
3		Eggs
3	c	Cooked rice
7	oz	Whole kernel corn (canned) - drained
8	oz	Chopped green chilies
2	c	Cheddar cheese, grated
4	oz	Crumbled queso fresco*
1	ts	Salt
		Vegetable cooking spray

Heat oil in large skillet over medium heat until hot. Add zucchini and onion; cook uncovered, stirring constantly, for 5 minutes or until zucchini is soft. Remove from heat; set aside. Beat eggs in large bowl; stir in rice, corn chiles, cheese, zucchini mixture, and salt. Mix well. Pour into 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 375 degrees 45 to 50 minutes or until knife inserted in center comes out clean.

*Substitute a very mild feta cheese for queso fresco, if desired.

Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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