Mexican Corn & Zucchini Casserole Recipe Recipe

Name: Mexican Corn & Zucchini Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears corn; 1 med. onion, minced; 1 clove garlic, minced; 2 tbsp. bacon fat, butter; 3 med. tomatoes, minced; 3 med. zucchini, cut into 1/4 inch slices; 1 teaspoon salt; 1 teaspoon sugar; 1/4 teaspoon grnd cumin; 1/4 teaspoon pepper

Servings: persons

3 ears corn
1 med. onion, minced
1 clove garlic, minced
2 tbsp. bacon fat, butter
3 med. tomatoes, minced
3 med. zucchini, cut into 1/4 inch slices
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon grnd cumin
1/4 teaspoon pepper

1
Cut corn from cobs (about 1 1/2 c.).
2
Cook and stir onion and garlic in bacon fat in 10 inch skillet till onions is tender.
3
Stir in corn and remaining ingredients.
4
Heat to boiling; reduce heat.
5
Cover and simmer till vegetables are tender, 10 to 15 min.
6
(6 servings.)
7
One can (about 16 ounces) whole kernel corn, liquid removed, can be substituted for the fresh corn.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ears corn, 1 med. onion, minced, 1 clove garlic, minced, 2 tbsp. bacon fat, butter, and more.

Yes, Mexican Corn & Zucchini Casserole Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Corn & Zucchini Casserole Recipe

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