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Zucchini With Corn And Tomatoes Recipe
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Tomatoes||2 Medium, peeled and cut into eighths|
|Canned kernel corn||14 Ounce, drained (1 Can)|
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2452 Calories from Fat 1691
% Daily Value*
Total Fat 190 g291.9%
Saturated Fat 54.3 g271.3%
Trans Fat 0 g
Cholesterol 298.9 mg
Sodium 7135.6 mg297.3%
Total Carbohydrates 135 g45%
Dietary Fiber 20.5 g82.2%
Sugars 52.2 g
Protein 57 g114.2%
Vitamin A 116.2% Vitamin C 321.1%
Calcium 115.7% Iron 32.8%
*Based on a 2000 Calorie diet
Saute onion in butter until tender.
Add zucchini and seasonings - mix well and simmer about 15 minutes (until zucchini is tender).
Add tomatoes and corn and cook uncovered for 5 minutes on low heat.
Place in shallow casserole - top with mayonnaise and cheese which have been blended.
Broil 6 from element until lightly browned.