1 Review

I made this because I had some cream and zucchini that had to be used up. I had to make a few changes. Only had 3/4 cup of cream, two eggs and a yolk, and a red onion rather than spring onions -- obviously I was in Sunday-night-clean-up mode. Also threw in a handful of must-use chopped coriander (cilantro). I baked it for a little longer than stated, but that was because I had four dishes in the oven. So now the verdict -- this is sensational. I expected a nice little side dish, but the flavours are perfect. It really is a special and easy-to-make dish that will become a staple in our house. But one comment. You say it makes four serves. At that rate, the calorie count is bound to scare people off. I baked this in a 7x11-inch glass casserole dish and could get 10 nice slices for a side dish. Perhaps you should change the yield. Thanks for posting such a great recipe.

8 people found this helpful. Was it helpful to you? [Yes] [No]
Leggy Peggy January 08, 2012
Zucchini and Corn Casserole