Mexican Cheese Corn And Zucchini Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 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

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.
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