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Zucchini Corn Casserole

This one is a delectable dish with hint of the gourmet.

Serves: 4 to 6 (5 1/2 CUP)
Prep Time: 5 Minutes
Cook Time: 45 Minutes


  • ​4 CUP (about 1 LB) zucchini, unpeeled, sliced
  • 2 CUP (10 OZ) frozen corn
  • 1  1/2 CUP 4% fat or lowfat cottage cheese
  • 1/8 CUP (2 TBSP) sour cream
  • 3 TBSP unbleached white flour
  • 2 eggs
  • 1/8 CUP (2 TBSP) diced canned green chiles, drained
  • 3/4 TSP salt
  • (OPTIONAL) 2 dashes Tabasco Sauce or hot sauce
  • 1/2 CUP grated cheddar cheese
  • 1/2 CUP bread crumbs (or previous recipe: Buttered Bread Crumbs)


  1. Steam zucchini 5 minutes, adding corn the last minute.
  2. Blend cottage cheese, sour cream, flour, eggs, chilies, salt, and Taco or hot sauce in blender just to combine well.
  3. Combine vegetables and sauce in lightly greased casserole.
  4. Bake uncovered at 350° in preheated oven for 45 minutes, topping with cheese and bread crumbs the last 10 minutes of baking.


​Serving Size ​Calories Protein​Fat​Carb​Fiber
​1 CUP ​230 ​+16 g (26%)​10 g (36%)​23 g (38%)​4 g
Amandine Quiche
Mashed Sweet Potatoes


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Friday, 24 March 2023

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