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45M Total Time
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10M Prep Time
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10 Ingredients
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6-8 Servings
Recipe created in partnership with @eatpayylove
Ingredients and Directions
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 a 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 to 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!
Ingredients
- 2 zucchinis
- 1 shallot
- 3 cloves garlic
- 3 ears of corn cut off the cobb
- 1 1/2 cup rice
- 1 cup mozzarella
- 4 large eggs
- 1/2 tsp each salt, pepper, oregano, parsley, and paprika
- 2 1/2 cups chicken broth
- Optional Toppings mozzarella, panko breadcrumbs, parmesan, fresh basil (when finished baking)
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.