from-oxmoorhouse

Zucchini with Corn and Cilantro

Zucchini with Corn and Cilantro Photo: Oxmoor House

Ingredients

  • 1 teaspoon olive oil
  • 3 1/2 cups cubed zucchini (about 1 pound)
  • 1 cup frozen whole-kernel corn
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation


Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

Remove from heat, and stir in cilantro and remaining ingredients.


  • Prep Time:
  • Cook Time:

  • Use this vegetable medley as a fresh substitute for salsa or guacamole salad on a Tex-Mex fiesta plate.
  • Yield: 4 servings (serving size: 3/4 cup)

Nutritional Information

Calories per serving: 62
Caloriesfromfat per serving: 23%
Fat per serving: 1.6g
Saturated fat per serving: 0.2g
Monounsaturated fat per serving: 0.9g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 2.6g
Carbohydrate per serving: 12g
Fiber per serving: 2.4g
Cholesterol per serving: 0.0mg
Iron per serving: 0.7mg
Sodium per serving: 152mg
Calcium per serving: 19mg

Good to Know

Substitute this vegetable medley for salsa and cut total sodium to nearly a tenth. Or swap it for guacamole for one-tenth the fat and half the calories. Serve with baked tortilla chips for a deliciously satisfying snack.
Cooking Light Superfast Suppers