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Recipe Name: Zucchini And Chile Corn Bake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 8

1 Tablespoon(s) Vegetable oil
1 Pound(s) Zucchini, grated
1/2 Cup(s) Chopped onion
3 Eggs
3 Cup(s) Cooked rice
7 Ounce(s) Whole kernel corn, canned
8 Ounce(s) Chopped green chilies
2 Cup(s) Cheddar cheese, grated
4 Ounce(s) Crumbled queso fresco*
1 Teaspoon(s) Salt
Vegetable cooking spray
Heat oil in large skillet over medium heat until hot. Add zucchini
andonion; cook uncovered, stirring constantly, for 5 minutes or
untilzucchini is soft. Remove from heat; set aside. Beat eggs in large
bowl;stir in rice, corn chiles, cheese, zucchini mixture, and salt.
Mixwell. 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
centercomes out clean.*Substitute a very mild feta cheese for queso
fresco, if desired.Source: Viva Arroz! Reprinted with permission from
USA Rice CouncilElectronic format courtesy of Karen MintziasFile

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

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