Zucchini, Corn and Green Chile Casserole

So, a local store just got in a huge shipment of Hatch green chiles. I bought as much as I could, charred them on the grill and needed to add them to something right away because they are that good. Feel free to play with this recipe-maybe you want buttered crumbs on top or to throw some ham or beans in there to make it a complete meal.

Ingredients:

3 cups grated zucchini (or yellow squash or a combination)

1 teaspoon salt

2 eggs

½ cup half and half or milk

¾ cup crushed buttery crackers (like Ritz™) or saltines

1 (15 ounce) creamed corn

1 cup low fat shredded cheddar, divided

1 cup low fat mozzarella (or Jack cheese), divided

½ cup chopped onions

1 cup mild green chiles (drained if using canned)

½ teaspoon salt

½ teaspoon pepper

Directions: Spray a 8 by 10 inch casserole with cooking spray and set aside. Preheat oven to 350 degrees F.

Place the zucchini a colander in the sink and sprinkle with the 1 teaspoon of salt to draw out moisture. Let sit 10 minutes and then squeeze all the excess liquid out.

In a large bowl, whisk together the eggs, milk, crushed crackers, creamed corn, ½ cup cheddar and ½ cup mozzarella. Stir in the onions, green chiles, salt and pepper.

Pour the mixture into the prepared dish and sprinkle with the remaining ½ cup of cheddar and ½ cup of mozzarella.

Bake for 45 minutes or until the sides are bubbly. Let rest 10 minutes before serving.