Zucchini and Corn Topped with Cheese Recipe

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Brief

Prep 20 mins

Cook: 20 mins

Additional: 5 mins

Total: 45 mins

Servings: 8

Yield: 8 servings

Zucchini and Corn Topped with Cheese Recipe

Ingredients

2 tablespoons vegetable oil

6 medium zucchini

sliced

½ medium onion

chopped

1 (15.25 ounce) can whole kernel corn

drained

1 (14.5 ounce) can diced tomatoes

drained

2 teaspoons garlic powder

salt and pepper to taste

½ pound shredded Monterey Jack cheese

½ pound shredded sharp Cheddar cheese

Side Dish

Directions

Step 1

Heat oil in a medium saucepan over medium heat and saute the zucchini and onion 5 to 7 minutes until onion is tender. Mix in the corn. Stir in the diced tomatoes. Season with garlic powder salt and pepper. Cover and cook 15 minutes or until zucchini is soft.

Step 2

Remove the saucepan from heat. Mix in the Monterey Jack cheese and Cheddar cheese. Cover and let stand until cheeses are melted about 5 minutes.

Nutritional Information

Zucchini and Corn Topped with Cheese Recipe

Servings Per Recipe:8

Calories: 332.6

% Daily Value *

Protein: 17.8g 36%

Carbohydrates: 18.3g 6%

Dietary Fiber: 3.2g 13%

Sugars: 6.2g

Fat: 22.2g 34%

Saturated Fat: 12.1g 60%

Cholesterol: 55mg 18%

Vitamin A Iu: 1240.1IU 25%

Niacin Equivalents: 4.2mg 33%

Vitamin B6: 0.4mg 27%

Vitamin C: 29.8mg 50%

Folate: 77.1mcg 19%

Calcium: 459.9mg 46%

Iron: 2.5mg 14%

Magnesium: 49.7mg 18%

Potassium: 588.6mg 17%

Sodium: 582.2mg 23%

Thiamin: 0.1mg 14%

Calories From Fat: 199.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.