Mexican Zucchini - Calabacitas

1. Saute the chopped onion and chopped garlic. Add the chopped zucchini, green chilies, stewed tomatoes, corn, salt and pepper. Boil until the zucchini are fork tender. Place in 13 x 9 casserole dish. Top with grated pepper jack cheese. Bake covered at 350 degrees for 20 minutes. Serve hot.

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Nutrient	Quantity
Total fats	38.888 g
Protein	74.2173 g
Carbohydrates	485.6004 g
Energy	2451.0874 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3728 g
Water	2514.7062 g
Aspartic acid	6.6231 g
Calcium, Ca	397.872 mg
Lutein + zeaxanthin	40076.1487 g
Fiber, total dietary	72.8379 g
Fatty acids, total saturated 22:0	0.0586 g
Carotene, beta	4237.0499 g
Niacin	28.0225 mg
Vitamin A, RAE	384.5767 g
Arginine	3.4655 g
Riboflavin	2.7356 mg
Tocopherol, beta	0.0099 mg
Fatty acids, total polyunsaturated 15:0	0.0157 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.9582 g
Fatty acids, total saturated 20:1	0.028 g
Glutamic acid	13.6375 g
Sodium, Na	1574.8287 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1705 g
Total lipid (fat)	38.888 g
Manganese, Mn	6.0823 mg
Fructose	23.705 g
Proline	4.8312 g
Fatty acids, total saturated 16:0	4.7693 g
Fatty acids, total saturated 8:0	0.0012 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.4704 g
Sucrose	2.3682 g
Choline, total	205.2937 mg
Sugars, total	82.7482 g
Serine	3.2042 g
Fatty acids, total saturated 10:0	0.2513 g
Fatty acids, total saturated 18:0	0.6912 g
Vitamin B-6	6.2843 mg
Selenium, Se	83.3027 g
Ash	22.0838 g
Fatty acids, total saturated 18:1 undifferentiated	12.9157 g
Pantothenic acid	8.2208 mg
Phenylalanine	3.1912 g
Copper, Cu	2.9574 mg
Betaine	0.2714 mg
Thiamin	3.0205 mg
Methionine	1.3211 g
Iron, Fe	22.5414 mg
Carbohydrate, by difference	485.6004 g
Phosphorus, P	1840.4588 mg
Folate, total	550.0639 g
Tocopherol, gamma	0.1501 mg
Lycopene	0.23 g
Alanine	4.7211 g
Valine	3.4282 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	12.2366 g
Glycine	2.8496 g
Carotene, alpha	734.7107 g
Glucose (dextrose)	19.9324 g
Fatty acids, total saturated 14:0	0.0224 g
Zinc, Zn	16.6814 mg
Isoleucine	2.5504 g
Fatty acids, total saturated 12:0	0.0481 g
Fatty acids, total polyunsaturated	13.6163 g
Fatty acids, total saturated 14:1	0.0316 g
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	7.1515 g
Tocotrienol, alpha	0.0738 mg
Vitamin A, IU	7675.7454 IU
Folate, DFE	550.0639 g
Tryptophan	0.562 g
Vitamin C, total ascorbic acid	461.9873 mg
Phytosterols	44.948 mg
Fatty acids, total polyunsaturated 16:1 c	0.0314 g
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.1172 g
Fatty acids, total saturated 20:0	0.053 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	2.5495 g
Vitamin K (phylloquinone)	131.3705 g
Fatty acids, total saturated	6.1141 g
Histidine	1.9576 g
Fatty acids, total monounsaturated	13.1571 g
Threonine	2.415 g
Folate, food	550.0639 g
Fatty acids, total polyunsaturated 17:0	0.0334 g
Fatty acids, total polyunsaturated 24:0	0.047 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	7.7071 mg
Magnesium, Mg	986.3234 mg
Lysine	2.6723 g
Potassium, K	6871.0487 mg
Cystine	1.1288 g
Fluoride, F	2.1533 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	2 teaspoons	79.56	0	9
Onion	1	64	14.944	0.16
Tomato	2 cans	124.1379	27.5262	1.0795
Zucchini	8	266.56	48.7648	5.0176
Corn	2 cans	1816.7916	369.63	23.5934
Green Chilies	1 can	97.1514	24	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	2	0	0	0
monterey jack pepper cheese	2 cups	0	0	0