Chilean Corn And Vegetable Casserole

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3 cups frozen corn kernels, thawed

1/2 cup plus 3 tablespoons grated Parmesan cheese

2 cups Stonyfield Organic low-fat plain yogurt

1 cup chopped fresh basil

salt and black pepper to taste

2 tablespoons olive oil

1 pound organic ground beef

1 medium-size onion, chopped

2 cloves garlic, minced

2 medium-size zucchini, peeled and cut into 1/2” pieces

1 cup sliced black olives

1/2 cup raisins

1 tablespoon paprika

1 1/2 teaspoons ground cumin

3 hard-boiled eggs, peeled and halved

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