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Corn and Zucchini Casserole Recipe
|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)|
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
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.
4) Serve immediately.