Zucchini and Corn Casserole

Corn, Zucchini, and Tomato Casserole

Ingredients:

4 T butter

1 yellow onion, diced

2 ears sweet corn, kernels removed

2 zucchini, sliced thin (about 4 cups)

1 pint cherry tomatoes, halved

2 T chopped basil

2 tsp chopped oregano

½ tsp salt

12 oz shredded mozzarella

3 eggs, beaten

Directions:

Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions and zucchini and cook for 5 min. Add in the corn and tomatoes and cook an additional 10 minutes. Remove from heat.

Add the basil, oregano, and salt. Add the cheese and egg. Grease a casserole dish and add in zucchini mixture. Tope with extra cheese. Cover with foil and bake for 20 minutes. Remove foil and bake additional 5 minutes until cheese browns. Let cool for 10 minutes.