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Farm Fresh: Corn joins zucchini in custardy casserole

Thursday, July 12, 2001

By Betsy Kline, Post-Gazette Staff Writer

You know summer's cooking right along when golden ears of corn beckon with their wispy tassels. Fresh corn is ripening for the picking in farms all around our region, so when you've had your fill of butter-slicked corn on the cob, try this recipe for variety.

Corn and Zucchini Melange, from the Pittsburgh Ballet Theatre School Parents' Association 1994 cookbook, "En Pointe: Culinary Delights from Pittsburgh Ballet Theatre," makes a wonderful side dish with grilled or roasted chicken.

We zapped our ears of corn quickly in the microwave, then used a sharp knife to strip the kernels, adding the milky juice to the casserole as well. This recipe adapts well to well-drained canned corn -- the sweeter the better, such as shoepeg corn -- but try it first with fresh. The flavor sings through the cheesy custard.


2 cups zucchini, sliced, unpeeled
2 cups whole kernel corn (3 to 4 medium ears)
2 cups celery, diced
1/2 cup onion, chopped
1 garlic clove or garlic salt (we used sever- al liberal shakes of garlic salt)
1/2 cup parsley, minced
1/4 cup green pepper, chopped
3/4 cup Parmesan cheese, grated
1/2 cup bread crumbs
1/2 cup celery soup (condensed)
4 eggs, beaten
2 cups milk (we used skim)
Salt and pepper, to taste
Thyme and marjoram, to taste

Combine first five ingredients. Add next four ingredients.

Add soup and eggs mixed with milk. Season to taste. Pour into ungreased casserole. (We used a 10-by-13-inch oval dish.)

Bake at 350 degrees for 45 minutes. Makes 8 to 10 side dish servings.

Reheats well.

If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

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