Zucchini, Tomato & Corn Casserole

I wish I could come up with a better name for this casserole as it deserves only the very best. And this is coming from a girl who is not really a fan of zucchini. How about "The End of Summer Casserole"?

Sometimes, I can be persuaded to eat the summer squash and not think about my tortuous childhood. I spent HOURS sitting at the table, after everyone else was finished, dishes were done and "Happy Days" was on the television before my dad would take pity on me and snatch the wretched veggie away from me.

Of course, my mom didn't know.

So why would I make anything that has zucchini in it? Or for that matter, grow it?

Because this is good.

Good enough to make me forget how much I dislike zucchini. (Besides, the zucchini plant is indestructible and makes me look like I know what I'm doing in the garden!)

~The Players~

1 lb. zucchini, unpeeled and chopped

1/2 sweet onion, chopped

2 cloves garlic, minced

2 eggs, beaten

2 cups sweet corn

1 cup tomatoes, chopped 

 1 cup shredded mozzarella cheese

1/4 t. sea salt

1/4 t. pepper

paprika

Butter a 9x13" dish.

Mix corn, 3/4 cup cheese, eggs, onion, garlic, salt & pepper. Set aside.

Steam zucchini until tender. Add zucchini to the corn mixture.

Gently stir in the tomatoes. Pour mixture into buttered dish. Top with remaining cheese. Sprinkle with paprika. Bake in a 350F. preheated oven for 45 minutes. Let stand for 5 minutes before serving.

You may have noticed, because you are smart and nothing gets by you, that there are no tomatoes in this dish. That's because I got side-tracked.

I'll share that tomorrow!

Enjoy!