Zucchini and Corn Casserole Recipe

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Zucchini and Corn Casserole
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Ingredients:

Directions:

  1. Melt the butter in a pan & add spring onions, fry until onions are just soft.
  2. Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
  3. Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish.
  4. Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
  5. Pour cream mixture over the zucchini mix that is in the baking dish.
  6. Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
  7. Garnish with shopped chives and slice and serve whilst hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 172.59 Kcal (723 kJ)
Calories from fat 132.55 Kcal
% Daily Value*
Total Fat 14.73g 23%
Cholesterol 91.61mg 31%
Sodium 108.81mg 5%
Potassium 116.26mg 2%
Total Carbs 4.99g 2%
Sugars 0.89g 4%
Dietary Fiber 0.76g 3%
Protein 6.18g 12%
Vitamin C 4.6mg 8%
Vitamin A 0.1mg 2%
Iron 0.6mg 3%
Calcium 123.2mg 12%
Amount Per 100 g
Calories 224.65 Kcal (941 kJ)
Calories from fat 172.54 Kcal
% Daily Value*
Total Fat 19.17g 23%
Cholesterol 119.24mg 31%
Sodium 141.64mg 5%
Potassium 151.34mg 2%
Total Carbs 6.5g 2%
Sugars 1.16g 4%
Dietary Fiber 0.99g 3%
Protein 8.05g 12%
Vitamin C 6mg 8%
Vitamin A 0.1mg 2%
Iron 0.7mg 3%
Calcium 160.4mg 12%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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