RecipeDB

Cooking in progress....

Mexican Zucchini - Calabacitas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)74.2173
Energy (kCal)2451.0874
Carbohydrates (g)485.6004
Total fats (g)38.888
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute the chopped onion and chopped garlic. Add the chopped zucchini, green chilies, stewed tomatoes, corn, salt and pepper. Boil until the zucchini are fork tender. Place in 13 x 9 casserole dish. Top with grated pepper jack cheese. Bake covered at 350 degrees for 20 minutes. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 2 chopped - - - -
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    zucchini 8 chopped 266.56 48.7648 18.9728 5.0176
    green chilies 1 can mild 97.1514 24.0 0.0 0.0
    tomato 2 cans stewed 124.1379 27.5262 6.4768 1.0795
    corn 2 cans drained 1816.7916 369.63 46.8882 23.5934
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    monterey jack pepper cheese 2 cups grated - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition