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Mexican Calabacitas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.8166
Energy (kCal)443.3365
Carbohydrates (g)64.4281
Total fats (g)17.022
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large skillet, cook onions for 2-3 minutes in oil over medium heat, until soft. | 2. Add zucchini and tomatoes. | 3. Cook for 2-3 minutes, until squash and tomatoes are tender. | 4. Stir in corn, chile, salt and 1 cup of the cheese. | 5. Pour this mixture into a greased casserole and sprinkle remaining cheese over top. | 6. Bake at 350º for 15-20 minutes, or until cheese on top is melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn oil 1 tablespoon 122.4 0.0 0.0 13.6
    yellow onion 1 chopped - - - -
    zucchini 3 -4 sliced 0.0 0.0 0.0 0.0
    tomato 1 chopped 32.76 7.0798 1.6016 0.364
    kernel corn 1 can drained 276.9265 54.6877 7.6525 3.0018
    green chili pepper 3 tablespoons chopped 11.25 2.6606 0.5625 0.0562
    salt 1/4 teaspoon - - - -
    cheddar cheese 1 1/2 cups shredded - - - -

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



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