Ingredients
2
tablespoons butter or margarine
1
medium onion, chopped (1/2 cup)
6
cups sliced zucchini (1 3/4 lb)
1
cup frozen whole kernel corn (from 1-lb bag)
1/2
cup water
1
egg
3/4
cup milk
1/4
teaspoon salt
1/4
teaspoon pepper
1 1/4
cups cornbread stuffing mix
1
cup shredded Cheddar cheese (4 oz)
Preparation
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook 2 minutes, stirring frequently, until onion is crisp-tender.
Stir in zucchini, corn and water. Reduce heat to medium; cover and cook 9 to 11 minutes, stirring occasionally, until zucchini is tender. Remove from heat. While still in skillet, mash zucchini slightly with fork.
In large bowl, beat egg, milk, salt and pepper with fork until well blended. Stir in zucchini mixture, 3/4 cup of the stuffing mix and 1/2 cup of the cheese. Spoon into baking dish.
In small microwavable bowl, microwave remaining 1 tablespoon butter on High 15 to 20 seconds or until melted. Stir in remaining 1/2 cup stuffing mix and 1/2 cup cheese. Sprinkle evenly over zucchini mixture.
Bake uncovered 25 to 30 minutes or until set and topping is golden brown. Let stand 5 minutes before serving.
