Ingredients
| zucchinis |
2
|
| shallot |
1
|
| cloves garlic |
3
|
| ears of corn cut off the cobb |
3
|
| rice |
1 1/2 cup
|
| mozzarella |
1 cup
|
| large eggs |
4
|
| salt, pepper, oregano, parsley, and paprika |
1/2 tsp each
|
| chicken broth |
2 1/2 cups
|
| mozzarella, panko breadcrumbs, parmesan, fresh basil (when finished baking) |
Optional Toppings
|
Directions
- PREHEAT the oven to 350° F.
- DICE the zucchini and MINCE the shallot and garlic cloves.
- HEAT 1 Tbsp olive oil in a pan then ADD in shallots and garlic. COOK for 1 minute then ADD in the zucchini. COOK this on medium heat for about 7-10 minutes to REMOVE the excess water from the zucchinis.
- ADD cooked zucchini, corn, rice, mozzarella, eggs, seasonings, and chicken broth to a large baking dish and MIX. ADD this to the oven and BAKE for 20 minutes.
- After 20 minutes, REMOVE casserole from oven.
- TURN oven to 400° F.
- While the oven is preheating, MIX the casserole. Optional: TOP the casserole with more mozzarella, some panko, and Parmesan. COVER and COOK for another 15-20 minutes. BROIL on high for 2 minutes at the end to get the top nice and crispy.
- TOP off with fresh basil at the end and ENJOY!