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    You are in: Home / Low-cholesterol / Corn 'n Zuke Casserole Recipe
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    Corn 'n Zuke Casserole

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Bergy's Note:

    A simple veggie dish that offers a little variety to zucchini

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    Ingredients:

    Yield:

    one cup ...

    Units: US | Metric

    • 4 medium zucchini, washed,unpeeled,quartered and sliced 1/2 inch pieces
    • 2 cups kernel corn (Fresh, frozen or canned)
    • salt & pepper
    • 1 (2 ounce) jar diced pimentos, drained
    • 1/2 cup water (or less)

    Directions:

    1. 1
      Pour water into an oven proof dish.2 oz jar pimentos, diced and drained 1/2 cup water (or less
    2. 2
      Toss remaining ingredients.
    3. 3
      Spoon into baking dish.
    4. 4
      Bake uncovered in a 350F oven for about 20 minutes or until the veggies are heated through (do not overcook the zucchini should still be crisp).
    5. 5
      If you wish you may put a little margerine on the veggies when serving.

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    Ratings & Reviews:

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    Nutritional Facts for Corn 'n Zuke Casserole

    Serving Size: 1 (1619 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 100.2
     
    Calories from Fat 6
    73%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 223.0 mg
    9%
    Total Carbohydrate 23.3 g
    7%
    Dietary Fiber 4.3 g
    17%
    Sugars 6.3 g
    25%
    Protein 4.7 g
    9%

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