More Zuchinni

Yup, I ate zuchinni again . . . just can't help myself.  Here is a quick and easy lunch casserole.

Mexican Vegi Casserole

Preheat oven to 425 degrees F

Filling Ingredients

1 Can Kidney beans, drained and rinsed
1 Can corn, drained
1 Can chopped tomatoes, partially drained
1 large zuchinni, diced into bite-sized pieces
2 garlic cloves, crushed (use a garlic press if you have one)
1 green bell pepper, seeded and diced
1 medium yellow onion, diced
1 T corn oil
1 t chili powder
salt and pepper to taste

Crust Ingredients

2/3 C cornmeal
1 T all-purpose organic flour
1/2 t salt
2 t baking powder
1 egg, beaten
6 T milk
1 T corn oil
1 C grated chedder cheese

Steps

1. Saute garlic, bell pepper, and onion in corn oil for 5 to 6 minutes until the onion is transparent.
2. Stir in chili powder, beans, corn, tomatoes and zuchinni and simmer for 10 minutes.  Season with salt and pepper.
3. Pour mixture into an ovenproof casserole dish.
4. Mix cornmeal, flour, salt, and baking powder together.  Add the egg and milk to the dry mixture and beat until a smooth batter if formed.
5. Spoon crust mixture over the corn/bean/zuchinni mix.  Cover with grated cheese.
6. Bake for 25-30 minutes until crust is firm and golden brown.

Serve with a lettuce, tomato and palta (avacado) salad.

Note:
     C = Cup
     T = Tablespoon
      t = Teaspoon