Zucchini With Corn and Peppers
Per ServingZucchini With Corn and Peppers |
||
|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 1 cup | ||
| Calories | 75 | |
| Fat | 3 | g |
| Saturated Fat | 0.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 11 | g |
| Fiber | 2 | g |
| Sugars | 4 | g |
| Cholesterol | 0 | mg |
| Sodium | 145 | mg |
| Potassium | 295 | mg |
| Protein | 2 | g |
| Phosphorus | 55 | mg |
| Choices: Starch 0.5, Nonstarchy Vegetable 1, Fat 0.5 | ||
- Makes: 8 servings
- Serving Size: 1 cup
- Preparation Time: 25 minutes
- Cooking Time: 12 minutes
Ingredients
| 1 1/2 | Tbsp. | olive oil |
| 1 | med. | onion, chopped |
| 2 | garlic cloves, minced | |
| 1 | red bell pepper, cored, seeded, and diced | |
| 1/2 | jalapeño pepper, seeded and minced | |
| 4 | small | zucchini, thinly sliced |
| 2 | whole | medium ears of corn, husked, silks removed, kernels sliced off cob (1 1/2 cups kernels) |
| 1/2 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
Directions
- In a large skillet, heat the oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic and red and jalapeño peppers and sauté for 2 minutes.
- Add the zucchini and sauté for 3 to 4 minutes. Add the corn to the skillet and sauté for 2 to 4 minutes. Season with the salt and black pepper.
