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Home » Recipes » Mexican Corn & Zucchini Casserole

Mexican Corn & Zucchini Casserole Recipe

Name: Mexican Corn & Zucchini Casserole
Ingredients: 3 ears corn; 1 med. onion, minced; 1 clove garlic, minced; 2 tbsp. bacon fat, butter; 3 med. tomatoes, minced; 3 med. zucchini, cut into 1/4 inch slices; 1 teaspoon salt; 1 teaspoon sugar; 1/4 teaspoon grnd cumin; 1/4 teaspoon pepper

by CookEatShare Cookbook

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Servings: 2

Ingredients

Cost per serving $2.78 view details

3 ears corn
1 med. onion, minced
1 clove garlic, minced
2 tbsp. bacon fat, butter
3 med. tomatoes, minced
3 med. zucchini, cut into 1/4 inch slices
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon grnd cumin
1/4 teaspoon pepper

Directions

Cut corn from cobs (about 1 1/2 c.). Cook and stir onion and garlic in bacon fat in 10 inch skillet till onions is tender. Stir in corn and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer till vegetables are tender, 10 to 15 min. (6 servings.)
One can (about 16 ounces) whole kernel corn, liquid removed, can be substituted for the fresh corn.

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Amount Per Serving	%DV
Serving Size 565g
Recipe makes 2 servings
Calories 264
Calories from Fat 128	48%
Total Fat 14.37g	18%
Saturated Fat 5.31g	21%
Trans Fat 0.0g
Cholesterol 12mg	4%
Sodium 1228mg	51%
Potassium 1347mg	38%
Total Carbs 32.63g	9%
Dietary Fiber 7.4g	25%
Sugars 15.03g	10%
Protein 7.13g	11%

Mexican Corn & Zucchini Casserole Recipe

Ingredients