Mexican Cheese Corn And Zucchini Recipe


Health IndexAverageCuisine
Main Ingredient


 Onion4 Ounce, finley chopped
 Margarine1 1⁄2 Tablespoon
 Zucchini4 Cup (64 tbs), sliced
 Canned whole kernel corn2 Cup (32 tbs)
 Skim milk2 Cup (32 tbs)
 Grated monterey jack cheese4 Ounce
 Chopped canned green chili pepper1⁄4 Cup (4 tbs)
 Salt To Taste
 Pepper To Taste

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 mg

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


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.