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Tex-Mex Zucchini Corn Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.2098
Energy (kCal)836.5222
Carbohydrates (g)175.8371
Total fats (g)10.1113
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam the zucchini until it is soft. | 2. Preheat oven to 350°F. | 3. Mix the cooked zucchini, corn, tomato sauce, chili powder, cayenne, cumin, vinegar, fried tortilla quarters and chiles together. | 4. Place in greased ovenproof baking dish. | 5. Top with cheese and bake for about 12 minutes or until it is well heated and the cheese has melted. | 6. To serve, top with sour cream and sprinkle with green onions on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 3 cups sliced steamed - - - -
    corn 1 cup drained 605.9 123.2716 15.6372 7.8684
    no salt tomato sauce 2 cups no-salt-added 117.6 26.019000000000002 5.88 1.47
    chili powder 1 1/2 1/2 11.421 2.0129 0.5451 0.5783
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    vinegar 1 teaspoon 1.05 0.0465 0.0 0.0
    tortilla 6 fried quartered - - - -
    green chilies 1 can diced 97.1514 24.0 0.0 0.0
    cheddar cheese 1 1/2 cups grated - - - -
    cream 6 fluid sour - - - -
    green onion chopped - - - -

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



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