Cheesy Zucchini, Corn & Bacon Casserole
Ingredients
- 2 medium zucchini, washed, halved and sliced into moons
- 2 ears fresh corn, cut from the cob
- 2-4 slices bacon cooked
- 1 medium sweet onion, diced
- 2 eggs
- 1 clove garlic, minced
- 1/3 cup pimiento cheese or palmetto cheese or grated cheddar
- 2 oz grated Italian Blend or shredded Parmesan cheese
- salt & pepper to taste
Instructions
- Cook bacon and reserve drippings.
- Saute onion and until transparent in drippings.
- Add garlic and zucchini and cook until zucchini is soft and tender.
- Mix in corn, bacon, cheeses and season with salt and pepper. Stir to combine
- Turn into a deep baking dish.
- Beat eggs and pour over mixture in casserole. Stir to combine
- Casserole can be covered and refrigerated at this point for baking later in the day if desired.
- Bake at 350 for 30-40 minutes or until set.
- Makes 4 large or 6 small servings