Receta Corn And Zucchini Bake
Raciónes: 4
Ingredientes
- 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)
Direcciones
- 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.
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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% |