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Southwestern Zucchini and Corn Bites with Avocado Ranch
HOST THE TOAST16Ingredients
60Minutes
80Calories
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Ingredients
US|METRIC
36 SERVINGS
- 2 cups shredded zucchini (squeezed dry, from about 2 medium-sized zucchini)
- 1 1/4 cups cornmeal
- 2 Tbsp. cornstarch
- 2 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1 cup jack cheese (shredded monterrey)
- 1/2 cup green onion (finely chopped)
- 1 1/2 cups corn kernels (from 2 ears fresh corn)
- 2 large eggs
- 1 avocado (large, peeled and pitted)
- 1 lime
- 16 oz. sour cream
- 1 oz. ranch dressing mix
- 1 Tbsp. chopped fresh cilantro (plus more to garnish)
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium180mg8% |
| Potassium110mg3% |
| Protein3g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber1g4% |
| Sugars1g |
| Vitamin A6% |
| Vitamin C6% |
| Calcium8% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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