Zucchini And Chile Corn Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Main dish, Ovo-lacto, Side dish, Vegetables, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | lb | Zucchini, grated |
| 1/2 | c | Chopped onion |
| 3 | Eggs | |
| 3 | c | Cooked rice |
| 7 | oz | Whole kernel corn, canned |
| drained | ||
| 8 | oz | Chopped green chilies |
| 2 | c | Cheddar cheese, grated |
| 4 | oz | Crumbled queso fresco* |
| 1 | t | Salt |
| Vegetable cooking spray |
INSTRUCTIONS
Heat oil in large skillet over medium heat until hot. Add zucchini and onion; cook uncovered, stirring constantly, for 5 minutes or until zucchini is soft. Remove from heat; set aside. Beat eggs in large bowl; stir in rice, corn chiles, cheese, zucchini mixture, and salt. Mix well. Pour into 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 375 degrees 45 to 50 minutes or until knife inserted in center comes out clean. *Substitute a very mild feta cheese for queso fresco, if desired. Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 342
Calories From Fat: 166
Total Fat: 18.7g
Cholesterol: 114.2mg
Sodium: 897.2mg
Potassium: 431.1mg
Carbohydrates: 27.4g
Fiber: 2.6g
Sugar: 3.3g
Protein: 17.5g