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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil or lard in skillet and cook onions until tender. | 2. Add garlic, zucchini, and tomato; cook until veggies are crisp-tender. | 3. Preheat oven to 350°F. | 4. In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt. | 5. Cover with shredded cheese. | 6. Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color. | 7. For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking oil lard	1	tablespoon		-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	4 -6		minced	0.0	0.0	0.0	0.0
zucchini	4		diced	80.24	14.6792	5.7112	1.5104
corn	1	cup	thawed frozen	124.7	27.115	4.7415	1.9575
tomato	1		ripe chopped	62.068999999999996	13.7631	3.2384	0.5397
poblano chile	1 -2		seeded diced	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
queso fresco	1 1/2	1/2	shredded	547.17	5.4534	33.1047	43.5906

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