2 tbsp butter
2 squash, or 3 zucchini, thinly sliced
1 medium onion, finely chopped
2 garlic cloves, minced
17 fl oz whole kernel corn, 1 can, drained
4 fl oz green chilies, 1 can, drained, seeded and chopped
3⁄4 cup sharp cheddar cheese, shredded
Melt butter ina large skillet. Add squash, onion, and garlic; saute about 8 minutes or until squash is crisp-tender. Stir in corn and chiles; spoon inot a 1 quart casserole.
Top with cheese. Bake, uncovered at 350 degrees F for 10 minutes or until cheese is melted.
Sugar: 10g
:
Calcium: 4746mg
Calories: 2803kcal
Carbohydrates: 52g
Cholesterol: 672mg
Fat: 217g
Fiber: 6g
Iron: 6mg
Monounsaturated Fat: 62g
Polyunsaturated Fat: 8g
Potassium: 1637mg
Protein: 164g
Saturated Fat: 136g
Sodium: 4234mg
Vitamin A: 33159IU
Vitamin C: 58mg
