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Mexican Cheese Corn And Zucchini

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Ingredients
  Onion 4 Ounce, finley chopped
  Margarine 1 1⁄2 Tablespoon
  Zucchini 4 Cup (64 tbs), sliced
  Canned whole kernel corn 2 Cup (32 tbs)
  Skim milk 2 Cup (32 tbs)
  Grated monterey jack cheese 4 Ounce
  Chopped canned green chili pepper 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

In top of double boiler, over boiling water, combine onion and margarine.
Cook about 10 minutes or until onion is tender.
Stir in remaining ingredients.
Transfer vegetable-cheese mixture to a 2-quart casserole.
Cover and bake at 375°F. for 30 minutes.
Divide evenly.

Recipe Summary

Cuisine: 
Mexican
Course: 
Snack
Method: 
Baked
Ingredient: 
Zucchini

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4.1875
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1126 Calories from Fat 492

% Daily Value*

Total Fat 60 g92.1%

Saturated Fat 24 g119.9%

Trans Fat 0 g

Cholesterol 129.3 mg43.1%

Sodium 1597.4 mg66.6%

Total Carbohydrates 95 g31.7%

Dietary Fiber 19.5 g78.2%

Sugars 63.9 g

Protein 59 g118.2%

Vitamin A 61.5% Vitamin C 182.5%

Calcium 148.5% Iron 14.6%

*Based on a 2000 Calorie diet

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Mexican Cheese Corn And Zucchini Recipe