Zucchini and Corn

30 mins (prep 30)
11 ingredients
4 servings
This is a recipe my BF found on-line and features his favorite combination of vegetables. It's a really delicious Mexican recipe. Instead of a leaf of epazote we used a few sprinklings of dried, and we used canned Mexican peppers instead of the poblano. Also, add more cheese if you are inclined to do so.

Categories:  side-dish , <-30-mins , north-american , tomato , mexican , equipment , vegetarian , squash , vegetable , stove-top , corn , time-to-make ,
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Serving Size (266.47 g)
Servings 4
Amount per Serving
Calories 144.2 Calories from Fat 85.95
% Daily Value *
Total Fat 9.55g 58.78%
Saturated Fat 3.74g 74.9%
Trans Fat 0.0 %
Cholesterol 15.53mg 20.7%
Sodium 390.02mg 65.0%
Total Carbohydrate 8.04g 10.72%
Dietary Fiber 2.63 g 42.15%
Sugars 0.09 g %
Protein 10.19g 81.51%
Vitamin A 1307.65IU% Vitamin C 81.15mg%
Calcium 159.31mg% Iron 2.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
anaheim chilies, medium onion, canned tomatoes, large, frozen corn, low-fat