Zucchini Corn Pudding Recipe

Summary

Preparation Time5 MinCooking Time45 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Zucchini1 1⁄2 Pound, thinly sliced
 Onion1 Medium, thinly sliced
 Green pepper1 , minced
 Garlic1 Clove (5 gm), minced
 Rosemary1⁄4 Teaspoon
 Salad oil1⁄4 Cup (4 tbs)
 Canned cream style corn20 Ounce (1 No 2 Can)
 Grated cheese3⁄4 Cup (12 tbs)
 Eggs3 , well-beaten
 Salt To Taste
 Pepper To Taste

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 mg

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

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.
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