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Mexican Zucchini and Corn

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Mexican Zucchini and Corn
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 0
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Here’s a great way to showcase that abundant zucchini crop from your garden, in a flavorful sauté with onions, corn and tomatoes.

Ingredients

2
tablespoons vegetable oil
1
medium onion, chopped (1/2 cup)
3
medium zucchini, cut into 1/2-inch slices
1
package (10 ounces) frozen whole kernel corn
1
teaspoon dried oregano leaves
1/2
teaspoon salt
1/8
teaspoon pepper
1
can (28 oz) Progresso™ whole peeled tomatoes with basil (Italian style), undrained

Directions

  • 1 Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute, stirring occasionally.
  • 2 Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until zucchini is tender.
Tips  

For a meatless main dish, serve over rice, orzo, couscous or baked potatoes.

If you have an herb garden, use 1 tablespoon chopped fresh oregano leaves instead of the dried.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
45
)
Daily Value
Total Fat
5 g
(
Saturated Fat
1 g
)
Cholesterol
0mg
Sodium
400 mg
Potassium
630 mg
Total Carbohydrate
19 g
(
Dietary Fiber
4 g
)
Protein
4 g
Daily Value*:
Vitamin A
24%
24%
Vitamin C
24%
24%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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