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Ingredientes
- 1 Tbsp. Butter
- 1/2 c. Diced onion
- 4 med Zucchini (about 1 1/2 pounds), cut into small dice Salt and pepper to taste
- 1 1/2 c. Grated fontina or possibly Monterey Jack cheese Corn-Basil Sauce
- 1 Tbsp. Butter
- 1 1/2 c. Grated fresh corn
- 1 Tbsp. Cornmeal
- 1/2 c. Lowfat milk
- 1/2 tsp Salt
- 2 x Red jalapenos, seeded and chopped
- 2 Tbsp. Slivered sweet basil leaves
Direcciones
- INSTRUCTIONS: Preheat the boiler to medium. Butter an 8-inch-square baking pan. Heat the butter in a shallow, oven-proof saute/fry pan. Add in the onions and zucchini and saute/fry till the squash is golden brown but still al dente, about 10 min. Season with salt and pepper. Place in the prepared pan.
- To make the sauce: Heat the butter in a saucepan. Add in the grated corn, cornmeal, lowfat milk, salt and jalapenos. Simmer till thickened. Remove from heat and add in the basil. Pour the corn sauce over the zucchini. Sprinkle with the grated cheese and broil till the cheese is bubbly and golden.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1290g | |
| Calories 1290 | |
| Calories from Fat 778 | 60% |
| Total Fat 88.63g | 111% |
| Saturated Fat 53.89g | 216% |
| Trans Fat 0.0g | |
| Cholesterol 297mg | 99% |
| Sodium 3055mg | 127% |
| Potassium 2678mg | 77% |
| Total Carbs 66.14g | 18% |
| Dietary Fiber 12.8g | 43% |
| Sugars 29.11g | 19% |
| Protein 68.7g | 110% |
