Ingredients for Corn Zucchini Scallop
- Kernel Corn
- 2 tablespoons all-purpose flour
- Zucchini
- ½ cup thinly sliced yellow onion
- 2 tablespoons butter
- ½ teaspoon salt
- 1 cup cottage cheese
- 1 large egg
- Fine Breadcrumbs
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How to Make Corn Zucchini Scallop
- Preheat oven to 350°F (175°C). Grease a 1 ½-quart casserole dish.
- In a medium bowl, combine 2 cups of frozen corn and 2 tablespoons of all-purpose flour. Place 1 cup of the corn mixture in the prepared casserole dish.
- Arrange thinly sliced zucchini (approximately 2 medium zucchini, about 2 cups sliced) over the corn mixture.
- Top the zucchini with ½ cup of thinly sliced yellow onion.
- Dot the top with 2 tablespoons of butter and sprinkle with ½ teaspoon of salt.
- Add the remaining 1 cup of corn mixture on top of the onion.
- In a separate bowl, whisk together 1 cup of cottage cheese and 1 large egg. Pour this mixture evenly over the corn.
- Sprinkle the top generously with ½ cup of bread crumbs.
- Bake for 45-60 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
19g
Fat
25g
Carbs
10g
