#3921 - Skillet Zucchini and Corn

(by Shirley McNevich)

1/4 cup butter
1/2 of an onion (diced)
3 small zucchinis (diced)
3 ears sweet corn
salt
fresh ground black pepper

Husk the corn. Cut the corn kernels off of the cob into a bowl. Dice the zucchini and onions. In a skillet over medium heat add the butter and onions--cook/stir until onions are tender. Add the diced zucchini and sweet corn kernels--cook/stir 8-10 minutes or until zucchini is tender. Remove from heat--add salt and pepper--stir well.

#2070 - Zucchini and Crackers

(by Shirley McNevich)

3 cups diced zucchini (peel before dicing)
2 cups Keebler Club Cracker crumbs (make crumbs using a Ziploc bag and a rolling pin)
4 cups water
2 TBSP butter
3 beaten eggs
1/2 of a small onion (grated)
1/2 cup milk
1 cup shredded sharp cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup (or more) grated Parmesan cheese

Grease a glass baking dish--set aside. In a saucepan add water--bring to a boil. Add diced zucchini--reduce heat to simmer, cover the saucepan with a lid and simmer until zucchini is tender (3-5 minutes). Drain the zucchini. Sprinkle the cracker crumbs into the bottom of the greased dish. Dot the butter over the cracker crumbs. Spread the tender zucchini over the cracker crumbs. Beat the eggs in a bowl until fluffy--add grated onions, milk, 2/3 cup of shredded cheddar cheese, salt and pepper--beat until mixed. Pour the egg mixture over the zucchini. Spread the Parmesan cheese over the egg mixture. Spread remaining 1/3 cup shredded cheese over the top. Bake uncovered at 350 degrees for 35 minutes or until browned.