Directions:
- Heat oil or lard in skillet and cook onions until tender.
- Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
- Preheat oven to 350°F.
- In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
- Cover with shredded cheese.
- Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
- For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.37 Kcal (1174 kJ) | ||
| Calories from fat | 159.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.69g | 27% | |
|---|---|---|---|
| Cholesterol | 42.29mg | 14% | |
| Sodium | 807.18mg | 34% | |
| Potassium | 237.23mg | 5% | |
| Total Carbs | 19.74g | 7% | |
| Sugars | 6.59g | 26% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 11.24g | 22% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 1.1mg | 6% | |
| Calcium | 249.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 198.23 Kcal (830 kJ) | ||
| Calories from fat | 112.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.5g | 27% | |
|---|---|---|---|
| Cholesterol | 29.9mg | 14% | |
| Sodium | 570.69mg | 34% | |
| Potassium | 167.72mg | 5% | |
| Total Carbs | 13.96g | 7% | |
| Sugars | 4.66g | 26% | |
| Dietary Fiber | 0.95g | 5% | |
| Protein | 7.95g | 22% | |
| Vitamin C | 5.8mg | 14% | |
| Iron | 0.8mg | 6% | |
| Calcium | 176.2mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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