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“I found the original version of this recipe in a magazine and decided to lighten it,” says Diane Conser of Lakewood, New Jersey. “It’s delicious!”
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 3/4 cup equals 229 calories, 10 g fat (6 g saturated fat), 27 mg cholesterol, 417 mg sodium, 29 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.
Originally published as Zucchini Corn Bake in Light & Tasty February/March 2008, p45
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Reviewed on May. 16, 2010 by daisyshae99
I made this today to take over to my parents for a cook out. We all thought it was really good! I liked how quickly it came together and how rich it tasted, even though it was light. I will definitely make this again! Next time I may add some chopped red bell pepper to it, although I think you could add just about any veggies to it with great results!
Reviewed on Sep. 11, 2009 by adsimo
This is delicious. I've made it with plain bread crumbs and Italian crumbs and both are great. I recommend it!
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