Corn and Zucchini Au Gratin with Chipotle Peppers


  • 2 Tbsp
    corn oil
  • 1 sm
    diced onion
  • 3 c
  • 2 sm
    zucchinis, grated
  • 2 tsp
    chipotle pepper, minced fine (can be canned)
  • 1 c
    monterey jack cheese, grated
  • 2
    eggs, beaten
  • salt and freshly ground pepper
  • 2
    corn tortillas, stale, ground

How To Make

  • 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.

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