Try this Gold Medal Corn Zucchini Casserole recipe, or contribute your own.
Suggest a better descriptionFor casserole: Melt butter in a large skillet over medium heat. Add onion and cook, stirring often, until soft, but not browned, about 6 minutes. Add zucchini and cook 5 minutes until crisp tender. Stir in corn, salt and pepper. Cook about 3 minutes until hot, then stir in flour and cook 2 minutes more. Gradually stir in milk. Bring to a simmer, stirring often and cook 5 minutes until thickened and creamy. Let cool. For topping: Melt butter in a large skillet. Add garlic and stir over low heat 1 minute without browning. Add bread crumbs and oregano; cook, stirring often, until crumbs are toasted. Let cool. Stir cheese into corn mixture and spoon into a shallow 2-quart baking dish. Sprinkle with topping. Heat oven to 350. Bake casserole for 30 minutes or until hot and bubbly. Recipe By : Womans Day 7/96 Posted to FOODWINE Digest 12 November 96 Date: Tue, 12 Nov 1996 11:04:42 -0500 From: Laura Hunter
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 253 | ||
Calories from Fat: 57 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 9.4mg | 3 % | |
Sodium 948.7mg | 33 % | |
Potassium 171.1mg | 5 % | |
Total Carbohydrate 40.9g | 12 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 37.7g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 253
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