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    You are in: Home / Australian / Zucchini and Corn Casserole Recipe
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    Zucchini and Corn Casserole

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    1 Total Reviews

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    • on January 08, 2012

      I made this because I had some cream and zucchini that had to be used up. I had to make a few changes. Only had 3/4 cup of cream, two eggs and a yolk, and a red onion rather than spring onions -- obviously I was in Sunday-night-clean-up mode. Also threw in a handful of must-use chopped coriander (cilantro). I baked it for a little longer than stated, but that was because I had four dishes in the oven. So now the verdict -- this is sensational. I expected a nice little side dish, but the flavours are perfect. It really is a special and easy-to-make dish that will become a staple in our house. But one comment. You say it makes four serves. At that rate, the calorie count is bound to scare people off. I baked this in a 7x11-inch glass casserole dish and could get 10 nice slices for a side dish. Perhaps you should change the yield. Thanks for posting such a great recipe.

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    Nutritional Facts for Zucchini and Corn Casserole

    Serving Size: 1 (141 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 287.6
    Calories from Fat 213
    Total Fat 23.7 g
    Saturated Fat 14.1 g
    Cholesterol 140.5 mg
    Sodium 183.9 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 1.9 g
    Sugars 1.7 g
    Protein 8.7 g

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