Some holiday meal ideas from Publix include an Easter corn casserole with bacon alongside Tuscan zucchini. The corn casserole takes about 45 minutes to prepare and serve, while the Tuscan zucchini takes about 20 minutes.
To make corn casserole with bacon, blend together 2 eggs, 1 3/4 cups of shredded cheddar cheese, 1/4 cup of flour, 1 1/2 cups of whole kernel corn and 2 tablespoons of unsalted butter. Season the mixture with 1/4 teaspoon of cayenne pepper and 2 tablespoons of sugar, and pour the mixture into a baking dish. Stir in 2 1/4 cups of whole kernel corn, 1/3 cup of cooked bacon pieces and 2 tablespoons of finely chopped fresh chives. Top the casserole with 1/4 cup of shredded cheddar cheese, and bake it at 325 degrees F for 30 to 35 minutes.
Make the Tuscan zucchini dish by sautéing 1 pound of sliced zucchini in 1 tablespoon of canola oil at medium-high heat for three minutes before stirring in 1 tablespoon of Tuscan herb finishing butter, 8 ounces of sliced white mushrooms, 1 teaspoon of Parmesan bread seasoning and 1 cup of seeded and sliced mini sweet peppers. Cook the mixture until the mushrooms become tender, and then remove the pan from the heat. Stir in 1 tablespoon of Tuscan butter, and sprinkle the zucchini mixture with 2 tablespoons of grated Parmesan cheese before serving.