14 Ingredients
  • 1 pound(s) yellow squash, cut into 1/4-inch-thick slices
  • 1 pound(s) ripe tomatoes, halved, seeded, cut into 1/3-inch-thick slices
  • 2 tablespoon(s) olive oil
  • Salt
  • Pepper
  • 2 tablespoon(s) chopped basil
  • 1.5 cup(s) whole milk
  • 2 tablespoon(s) cornstarch
  • 3 large eggs
  • .25 cup(s) snipped fresh chives
  • 5 ear(s) corn
  • .75 cup(s) panko (japanese-style bread crumbs)
  • .75 cup(s) shredded extra-sharp cheddar cheese
  • .5 cup(s) shredded mozzarella cheese
Nutrition
356
18% daily value
6 servings
                                       
                                            balanced, vegetarian
     

Fat

27% 18

Saturated

35% 7

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

13% 39

Carbs (net)

- 34

Fiber

17% 4

Sugars

- 11

Sugars, added

- 0

Protein

31% 15

Cholesterol

41% 122

Sodium

35% 847

Calcium

29% 289

Magnesium

20% 82

Potassium

18% 827

Iron

11% 2

Zinc

17% 2

Phosphorus

47% 331

Vitamin A

20% 184

Vitamin C

29% 26

Thiamin (B1)

26% 0

Riboflavin (B2)

29% 0

Niacin (B3)

16% 3

Vitamin B6

26% 0

Folate equivalent (total)

20% 82

Folate (food)

- 82

Folic acid

- 0

Vitamin B12

29% 1

Vitamin D

9% 1

Vitamin E

10% 2

Vitamin K

16% 20
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