Lucy's Zuchinni and Corn Casserole

Twas the night before departure, and all through the kitchen;
mom and Lucy were slicing, dicing and fixin.
Food they could find;
no matter the kind
and threw it all together and said Amen.

As we were getting ready to leave on holliday, we wanted to use up some of the fresh food we had in the house.  We found several ears of grilled corn; leftover brown rice from beans and rice the other night; cream cheese in the fridge; about 10 slices of bread; a little cheese and about 2 gigantic zucchinis and it was one of the best dishes I've had in a long time.  Lucy just beamed at her creation and said nothing is better than cooking with Mommy in the kitchen.  The picture I always saw in my head when we bought this house I realized comes true a lot.  Everyone in the kitchen loving, laughing, bickering;  being a family.

Ingredients:
@ 3 ears of corn (grilled)
@ 3 cups of shredded zucchini
@ 16 ounces of cream cheese (about half of ours was flavored garlic and chives)
@ 2 cups of sharp cheddar cheese
@ 10 slices of bread in food processor
Olive oil

First we shredded the zucchini and cut the corn off the cobs, mixed that all together and put it in a 9x13 pan.  We spread the rice evenly over the corn and zucchini mixture, and then dollopped the cream cheese over the casserole.  Afterwards, we sprinkled the cheese, topped it off with the bread crumbs and drizzled olive oil over the whole thing. Baked it for 40 minutes in a 350 degree oven, and then turned the oven on broil and watched closely while we browned the top.  Yummy!!