Ingredients
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1 ½ pounds zucchini, cut into bite sized pieces
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1 (15.25 ounce) can whole kernel corn
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1 medium onion, sliced
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1 medium green bell pepper, coarsely chopped
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1 medium tomato, coarsely chopped
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1 tablespoon vegetable oil
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2 teaspoons white sugar
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1 ½ pounds Monterey Jack cheese, cubed
Directions
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In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
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Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.
Nutrition Facts (per serving)
540 | Calories |
38g | Fat |
23g | Carbs |
32g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 540 | |
% Daily Value * | |
Total Fat 38g | 48% |
Saturated Fat 22g | 111% |
Cholesterol 101mg | 34% |
Sodium 834mg | 36% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 4g | 13% |
Total Sugars 8g | |
Protein 32g | 63% |
Vitamin C 40mg | 44% |
Calcium 876mg | 67% |
Iron 2mg | 11% |
Potassium 596mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.