Zucchini-Corn Casserole

60 mins (prep 20, cooking 40)
10 ingredients
8-10 servings
My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.

Categories:  served-hot , <-60-mins , side-dish , peppers , seasonal , midwestern-u.s. , north-american , taste~mood , equipment , corn , eggs~dairy , time-to-make , kid-friendly , presentation , oven , casseroles , american , fall , summer , vegetarian , squash , vegetable , stove-top ,
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Serving Size (174.39 g)
Servings 8
Amount per Serving
Calories 62.76 Calories from Fat 32.94
% Daily Value *
Total Fat 3.66g 45.05%
Saturated Fat 0.76g 30.39%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 112.65mg 37.55%
Total Carbohydrate 5.43g 14.48%
Dietary Fiber 1.91 g 61.17%
Sugars 0.0 g %
Protein 4.66g 74.54%
Vitamin A 965.75IU% Vitamin C 58.04mg%
Calcium 37.28mg% Iron 1.37mg%
*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:
medium onion, shredded cheddar cheese