Zucchini and Corn Casserole - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A touch of cream cheese and creamed corn make this zucchini casserole dreamy.
Ingredients
- 1 1/2 lbs zucchini, (small)
- 1 (8 oz) can cream-style corn
- 2 eggs, lightly beaten
- Vidalia onion, chopped
- small red bell pepper, chopped
- 4 tablespoons butter
- 2 tablespoons cream cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sharp cheddar cheese, grated
- 1 teaspoon paprika
Instructions
- Preheat oven to 350 °. Cook zucchini in enough boiling salted water to cover, about 5-6 minutes, or until just tender. Drain, cut into chunks and combine with corn and eggs.
- Sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture and season with salt, pepper and paprika. Add cream cheese and mix.
- Pour mixture into a greased casserole dish. Sprinkle cheese on top. Bake uncovered for 25 minutes, or until lightly browned and bubbly.
Stop Second-Guessing Every Meal
Get Your Personal Guide - $9Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment