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Corn and Zucchini Casserole

Diet.Chef's picture
Ingredients
  Sliced zucchini 2 Cup (32 tbs) (Unpeeled)
  Whole kernel corn 2 Cup (32 tbs)
  Diced celery 2 Cup (32 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Chopped parsley 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Whole wheat bread crumbs 1⁄2 Cup (8 tbs)
  Undiluted celery soup 1 Can (10 oz)
  Eggs 4 , beaten
  Milk 2 Cup (32 tbs)
  Marjoram 1 Pinch
  Thyme 1 Pinch
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a large mixing bowl, add the zucchini, corn, celery, onion, garlic, parsely, green pepper, cheese, crumbs, stir in the celery soup, beaten eggs and milk.
2) Season with salt and pepper; add a pinch of thyme and marjoram.
3) Stir and pour into well greased 1 1/2-qt casserole and bake in the oven at 350 Deg F for 45 min.

SERVING
4) Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes
Servings: 
3

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4.033335
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 462 Calories from Fat 198

% Daily Value*

Total Fat 22 g34.2%

Saturated Fat 10.4 g51.8%

Trans Fat 0 g

Cholesterol 328.3 mg109.4%

Sodium 1370.2 mg57.1%

Total Carbohydrates 37 g12.5%

Dietary Fiber 5.3 g21.4%

Sugars 14.7 g

Protein 31 g61.8%

Vitamin A 32.6% Vitamin C 60%

Calcium 61.8% Iron 14.7%

*Based on a 2000 Calorie diet

Corn And Zucchini Casserole Recipe