Title: Corn and Zucchini Au Gratin with Chipotle Peppers
Categories: Casseroles, Corn, Side dishes, Zucchini
Yield: 4 Servings

2 tb Corn oil
1 sm Onion, diced
3 c Corn kernels, fresh or
-frozen
2 sm Zucchinis, grated
2 Canned chipotles, minced
1 c Monterey jack cheese, grated
2 Eggs, beaten
Salt and pepper to taste
2 Corn tortillas, stale;
-ground

1. Preheat oven to 400 degrees.

2. In a large skillet heat oil over medium heat; add onion and saute until
soft.

3. Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring
often.

4. Remove from heat and stir in 3/4 cup of the cheese and the eggs, season
to taste.

5. Spread corn mixture into a greased casserole.

6. Crumble stale corn tortillas (use tortilla chips if you have too), and
mix with remaining cheese.

7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until
golden brown and heated through.

NOTES : This is a very tasty casserole that even kids will enjoy if you
remove the Chipotles. You can add half the amount of chipotles to half of
the mixture and cook in two separate casseroles. Baking time may be
slighlty lees. This way you can enjoy the full flavour of the dish and get
your kids to eat zucchini without them even knowing it.

Recipe by: Totally Corn Cookbook - Siegel & Gillingham Posted to TNT -
Prodigy's Recipe Exchange Newsletter by RecipeLu
on Jul 5, 1997