Directions:
- Prepare cornbread per the instructions on the package.
- Pre-heat the oven to 350°F.
- Place the zucchini and squash in a pot and add just enough water to cover.
- Cook over medium-low heat until tender.
- Drain and set aside to cool, reserving 1 cup of water.
- Melt the butter in a large sauce pan.
- Add the chopped onion and parsley and cook over medium heat until the onions are soft and translucent.
- Add the salt, pepper, thyme, garlic, and vegetable bouillon cube, and stir.
- Add the cooked zucchini and squash and the cheddar cheese, and stir.
- Crumble in the cornbread and add the reserved water, and stir.
- Put mixture into a 9 x 13 pan that has been sprayed with a non-stick spray.
- Bake covered at 350 F for about 60 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.66 Kcal (1724 kJ) | ||
| Calories from fat | 188.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.94g | 32% | |
|---|---|---|---|
| Cholesterol | 74.38mg | 25% | |
| Sodium | 700.96mg | 29% | |
| Potassium | 912.2mg | 19% | |
| Total Carbs | 44.39g | 15% | |
| Sugars | 14.55g | 58% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 13.95g | 28% | |
| Vitamin C | 48.6mg | 81% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.8mg | 16% | |
| Calcium | 261.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 122.17 Kcal (512 kJ) | ||
| Calories from fat | 55.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.21g | 32% | |
|---|---|---|---|
| Cholesterol | 22.07mg | 25% | |
| Sodium | 208.03mg | 29% | |
| Potassium | 270.72mg | 19% | |
| Total Carbs | 13.18g | 15% | |
| Sugars | 4.32g | 58% | |
| Dietary Fiber | 0.8g | 11% | |
| Protein | 4.14g | 28% | |
| Vitamin C | 14.4mg | 81% | |
| Iron | 0.8mg | 16% | |
| Calcium | 77.7mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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