Recipe Box #14 - Zucchini-Corn Casserole
It is amazing that I remembered the Recipe Box, this week. School started, yesterday and I have completely submerged myself in my new class and my new curriculum. I have a group of 23 boys to share the year with and based on only one day, they seem terrific.
Usually, on the first day, I can pick out the potential trouble maker but yesterday, I could not. The worst "crime" was calling out and that should stop by the end of the week, when they see, I am serious about it. I threw out most of the learning and concentrated on good classroom habits and rights and responsibilities. Interestingly, they understood responsibility over rights and I want that to change.
I explained to them reward is a better way to learn than punishment and of course, they like that. I base my year on reward and earning it. If a class wastes time, it comes out of activity time. Consequences make sense to them and in the past, I have found, the reward is worth using our time in a wise manner. If this message got through, we had a successful day.
Today starts the academics. I love sharing knowledge with kids. Their minds are open and they are filled with questions. If teachers would only let them ask these questions, they would have better learners.
Education has replaced cooking, once again, in importance. Of course, I still cook and we still eat and I love this next dish.
This recipe should really be called Corn-Zucchini Casserole. I love it because of the corn, not the zucchini but for some reason, it did not sound right. Whichever it is, if you make this, put in lots of yummy corn.
Zucchini Corn Casserole (adapted from Food. com)
3 zucchini, trimmed and scrubbed
2 cups frozen corn kernels or fresh, if you can get it
4 eggs, beaten
2 tablespoons margarine
1 medium onion, chopped
1 small green peppers, chopped
1/4 teaspoon pepper
Peel, if you like and cut zucchini into small pieces.
Mix the zucchini with the corn and beaten eggs- Set aside.
Saute onion and green pepper until they are tender, the stir them into the zucchini mixture.
Turn mixture into a greased 2-quart casserole.
Bake for 40 minutes at 350 degrees.