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Zucchini Corn Casserole

Ingredients
  Butter 2 Tablespoon (1/4 Stick)
  Onion 1 Large, chopped
  Sliced zucchini 4 Cup (64 tbs) (5 Medium)
  Garlic 1 Clove (5 gm), minced
  Canned diced green chilies 2 Tablespoon (Or To Taste)
  Hot water 2 Tablespoon
  Canned cream style corn 16 Ounce (1 Can)
  Grated sharp cheddar cheese 1 Cup (16 tbs)
  Eggs 4 , beaten
  Chopped parsley 1 Tablespoon
  Freshly ground pepper To Taste
  Salt To Taste
Directions

Preheat oven to 350°F .
Butter 1 1/2-quart baking dish.
Melt butter in large skillet over medium-high heat.
Add onion and saute until soft, about 5 minutes.
Stir in zucchini and garlic, blending well.
Mix in chilies and water Reduce heat to medium, cover and cook until zucchini is tender shaking pan frequently to prevent sticking, 5 to 10 minutes.
Add corn, 1/2 cup cheese, eggs, parsley, salt and pepper to taste and mix well.
Turn into dish and sprinkle with remaining cheese.
Bake until set, about 45 to 50 minutes.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Healthy

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1492 Calories from Fat 700

% Daily Value*

Total Fat 83 g128.4%

Saturated Fat 42.2 g210.9%

Trans Fat 0 g

Cholesterol 1030 mg343.3%

Sodium 2873.4 mg119.7%

Total Carbohydrates 134 g44.7%

Dietary Fiber 17.6 g70.3%

Sugars 38.2 g

Protein 72 g143.5%

Vitamin A 111.2% Vitamin C 267.1%

Calcium 111.6% Iron 52.7%

*Based on a 2000 Calorie diet

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Zucchini Corn Casserole Recipe