Taste of the Past

The recipe for this month is a recipe from the A Taste of Carriage House cookbook.  Juanita Bowers and her husband owned and operated the Carriage House Candy & Bake Shop in Mt. Pleasant. She developed this cookbook containing some of her favorite recipes. I remember loving to go there for cake decorating supplies and never left without some of their delicious pastries or candies. The shelves were always full of cakes, donuts, cookies, different kinds of pastries, and a large variety of candies. Although the business is no longer in operation, I will always have fond memories of the Carriage House. With fresh vegetables becoming available, I thought this would be a good recipe, which is featured in her cookbook.  

Corn Zucchini Bake

Ingredients
3-4 medium (1 lb.) zucchini

1 tablespoon melted butter

2 tablespoons flour

2 cups fresh corn cut from the cob or

1 (10 oz.) pkg. frozen corn

¼ teaspoon salt

2 tablespoons Parmesan cheese, grated

¼ cup chopped onion

2 eggs, beaten

1 cup Swiss cheese, grated

1 teaspoon oregano or Italian seasoning

1 tablespoon melted butter

¼ cup fine dry breadcrumbs

Directions

. Wash zucchini, do not pare. Slice 1-inch thick. Cook, covered, in small amount of boiling water for 15-20 minutes. Drain and mash with a fork. 

Sauté onion in 1 tablespoon butter until tender. 

Combine beaten eggs, flour, mashed zucchini, onion, corn, Swiss cheese, and salt. Turn into greased 1-quart casserole or 7-inch square baking dish. 

Combine breadcrumbs, oregano or Italian seasoning, if desired, Parmesan cheese with 1 tablespoon melted butter. 

Sprinkle over the corn mixture. Place it on a baking sheet. Bake at 350 degrees for 40 minutes or until the knife comes out clean. If using 1-quart casserole, bake 25-30 minutes. Let stand 5-10 minutes before serving. 

Serves 6.