Zucchini and Corn Casserole 🌽🥒
Description: This flavorful dish offers a delightful way to utilize your surplus zucchini while adding a burst of color to your dining table, especially fitting during the fall harvest season. It’s a healthy and low-cholesterol option that’s quick and easy to prepare, taking less than an hour from start to finish.
Recipe Category: Corn 🌽
Keywords: Vegetable, Low Cholesterol, Healthy, Less than 60 Minutes, Oven, Easy 🥦🍽️
Nutritional Information (Per Serving):
- Calories: 211.1
- Fat: 11.3g
- Saturated Fat: 4.3g
- Cholesterol: 16.8mg
- Sodium: 383mg
- Carbohydrates: 23.1g
- Fiber: 3.9g
- Sugar: 6.2g
- Protein: 8.9g
Ingredients:
- 1 onion
- 2 cloves garlic
- 2 zucchinis
- 4 ears of corn
- 2 tablespoons salsa
- 1 cup Monterey Jack cheese
Instructions:
| Step | Instructions |
|---|---|
| 1 | Cook onion and garlic in oil until softened. 🧅🧄 |
| 2 | Add the chopped zucchini, corn kernels, and salsa to the skillet. Stir well to combine. 🥒🌽 |
| 3 | Transfer the mixture to a greased 6-cup casserole dish, spreading it out evenly. 🍲 |
| 4 | Sprinkle the shredded Monterey Jack cheese over the top of the casserole. 🧀 |
| 5 | Bake at 350°F (175°C) for approximately 30 minutes, or until the cheese is bubbly and golden brown. 🕒🔥 |
Enjoy your delicious Zucchini and Corn Casserole as a side dish or a satisfying vegetarian main course! 🍽️🌟
