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Spanish Zucchini Cornbread Casserole

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.7639
Energy (kCal)769.2685
Carbohydrates (g)41.1898
Total fats (g)44.1448
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Prepare 1 Bread loaf baking pan, grease with cooking spray – Olive-oil preferred. | 3. In a large bowl mix together the zucchini, onion, jalapeno pepper, eggs, muffin mix, salt and pepper. | 4. Stir in 5 ounces of the cheese. | 5. Spread this mixture into a bread baking pan; top with remaining 5 ounces of cheese. | 6. Bake in a preheated oven for 60 minutes. | 7. Remove after 60 minutes, place on cooling rack for 20 to 25 minutes. | 8. Turn out on a cutting board and slice in 8 even portions. Garnish with sprig of fresh cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 4 cups Shredded - - - -
    yellow onion 1 Minced 114.84 6.8382 0.8265 9.396
    jalapeno pepper 1 Minced 1.6312 0.3656 0.0512 0.0208
    egg 2 Beaten 143.0 0.72 12.56 9.51
    corn muffin mix 1 1/4 1/4 - - - -
    onion powder 1 teaspoon 8.184 1.8989 0.2498 0.025
    sea salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    cheddar cheese 10 ounces 498.9511 30.3623 38.0167 25.1743
    baking powder 1/2 teaspoon 1.219 0.6371 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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