Corn and Zucchini Casserole | hearts beat back - The Heart of New Ulm Project

Ingredients

• 1 can (15 ounces) cream-style corn
• 1 cup coarsely grated zucchini (with skin)
• ½ cup chopped onion
• ½ cup liquid egg substitute
• 1/3 cup fat free sour cream
• 1/3 c yellow cornmeal
• 1/3 cup all purpose wheat flour
• ½ tsp black pepper
• ¼ tsp ground red pepper
• ½ cup grated low fat pepper jack cheese
• ½ cup finely diced red pepper