CORN/ZUCCHINI SCALLOP

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Corn/Zucchini Scallop image

Try this for a different side dish. Double it and it will do well on a buffet table or for a potluck. Make this ahead and pop in oven to cook when ready to serve.

Provided by Tebo3759

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) can kernel corn
1 tablespoon flour
2 cups zucchini, thinly sliced (about 2 medium)
1 small onion, minced finely
3 tablespoons butter or 3 tablespoons margarine
1 teaspoon salt
1 cup cottage cheese
1 egg, slightly beaten
1 cup fine breadcrumbs

Steps:

  • Mix corn and flour together and place 1 cup in a well greased 1 1/2 quart casserole Place zucchini slices on top of corn.
  • Place onion on top of zucchini.
  • Dot with butter and sprinkle with salt.
  • Place remaining cup of corn on top.
  • Mix cottage cheese and egg together, pour over corn.
  • Sprinkle with bread crumbs.
  • Bake@ 350 degrees for 45 minutes.

Nutrition Facts : Calories 247.5, Fat 9.5, SaturatedFat 5.2, Cholesterol 55.8, Sodium 904.8, Carbohydrate 32.4, Fiber 3.3, Sugar 4.9, Protein 10.7

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