Directions:
- In a saucepan over medium heat, cook zucchini in water and salt until just tender, about 6 minutes. Add corn; cook for 1 minute. Drain. Stir in chilies; pour into a greased 1-1/2-qt. shallow baking dish. Melt butter in a saucepan; stir in flour and seasonings until smooth and bubbly. Stir in milk; bring to a boil, stirring constantly. Boil 3 to 4 minutes or until thickened. Remove from heat and stir in cheese until melted. Pour over vegetables. Bake, uncovered, at 350° for 20 minutes or until bubbly. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.53 Kcal (475 kJ) | ||
| Calories from fat | 66.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 11% | |
|---|---|---|---|
| Cholesterol | 22.75mg | 8% | |
| Sodium | 401.55mg | 17% | |
| Potassium | 131.02mg | 3% | |
| Total Carbs | 7.29g | 2% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 4.63g | 9% | |
| Vitamin C | 14.6mg | 24% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 125.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 103.55 Kcal (434 kJ) | ||
| Calories from fat | 60.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 11% | |
|---|---|---|---|
| Cholesterol | 20.75mg | 8% | |
| Sodium | 366.25mg | 17% | |
| Potassium | 119.51mg | 3% | |
| Total Carbs | 6.65g | 2% | |
| Sugars | 2.47g | 11% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 4.22g | 9% | |
| Vitamin C | 13.4mg | 24% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 114.8mg | 13% | |
* 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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