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Associate.com - Share Your Recipe!

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

Ingredients:
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
drained
8 Ounce(s) Chopped green chilies
2 Cup(s) Cheddar cheese, grated
4 Ounce(s) Crumbled queso fresco*
OR - very mild feta
1 Teaspoon(s) Salt
Vegetable cooking spray
Directions:
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, zucchinimixture, and salt.
Mix well together.Pour into 13 x 9 x 2-inch baking pan coated with
cooking spray. Bake at375 degrees 45 to 50 minutes or until knife
inserted in center comes outclean.Source: Viva Arroz! from USA Rice
Council Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber)
on Apr 21, 1998

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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