You are here

Zucchini Corn Pudding

Ingredients
  Zucchini 1 1⁄2 Pound, thinly sliced
  Onion 1 Medium, thinly sliced
  Green pepper 1 , minced
  Garlic 1 Clove (5 gm), minced
  Rosemary 1⁄4 Teaspoon
  Salad oil 1⁄4 Cup (4 tbs)
  Canned cream style corn 20 Ounce (1 No 2 Can)
  Grated cheese 3⁄4 Cup (12 tbs)
  Eggs 3 , well-beaten
  Salt To Taste
  Pepper To Taste
Directions

Cook zucchini in boiling, salted water until tender.
Drain; squeeze out all liquid.
Saute" onion, green pepper, garlic, and rosemary in oil until tender.
Add zucchini, corn, cheese, eggs, salt, and pepper.
Mix; turn into greased 2-quart casserole.
Bake 45 minutes at 350 degrees, or until firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes
Servings: 
6

Rate It

Your rating: None
4.065385
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 292 Calories from Fat 150

% Daily Value*

Total Fat 17 g26.1%

Saturated Fat 4 g20.2%

Trans Fat 0.2 g

Cholesterol 119.5 mg39.8%

Sodium 622.6 mg25.9%

Total Carbohydrates 26 g8.8%

Dietary Fiber 3.4 g13.8%

Sugars 7.4 g

Protein 13 g25.6%

Vitamin A 11.7% Vitamin C 77.6%

Calcium 21.9% Iron 8.6%

*Based on a 2000 Calorie diet

0 Comments

Zucchini Corn Pudding Recipe