Corn And Zucchini Bake Recipe
Servings: 4
Ingredients
- 1/2 med Onion, minced
- 1 x Clove garlic, chopped
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Butter
- 2 med Zucchini, cut into 1/4" thick rounds
- 1 x Red bell pepper, minced (any color bell pepper will do)
- 3 x -(up to)
- 5 x Ears freshly shucked corn, cut off the cob
- 1 1/2 c. (about) seeded, minced fresh tomatoes
- 1 1/2 tsp Chili pwdr
- 1 tsp Salt
- 1/2 tsp Fresh black pepper
- 1 1/2 c. Shredded sharp cheddar cheese (Monterey Jack works well here, too)
Directions
- In a large skillet saute/fry onions and garlic till softened in mix of butter melted with extra virgin olive oil over medium high heat. Add in zucchini and bell pepper and saute/fry about 3-5 min. Add in corn, tomatoes and seasonings and saute/fry for another 2-3 min.
- Place vegetable mix in a greased casserole dish and bake at 350 covered with foil for about 20 min. Remove foil, top with cheese and bake till cheese is melted and just beginning to brown.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 186 | 64% |
| Total Fat 21.2g | 27% |
| Saturated Fat 11.38g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 892mg | 37% |
| Potassium 487mg | 14% |
| Total Carbs 14.76g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.77g | 3% |
| Protein 13.55g | 22% |
