Diabetes Forecast

The Healthy Living Magazine

Zucchini With Corn and Peppers

Per Serving

Zucchini 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


1 1/2 Tbsp. olive oil
1 med. onion, chopped
2 garlic cloves, minced
1 red bell pepper, cored, seeded, and diced
1/2 jalapeƱo 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


  1. 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.
  2. 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.

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