Tex Mex Corn and Zucchini - 13g Carbs, 12g Fiber, 3g Sugar
From: The American Heart Association - www.heart.org/recipes
Colorful and a snap to make, this side dish is sure to become
one of your favorites.
Cooking Time: 7 - 9 minutes
Serves: 4
Serving Size: 1/2 cup
1 Tbsp light tub margarine
2 small zucchini (about 6 oz each), cut crosswise into 1/4-inch slices
1 cup frozen whole-kernel corn
2 medium garlic cloves, minced
1 medium fresh jalapeno pepper, seeds and ribs discarded, chopped
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
In a medium nonstick skillet, melt the margarine over medium-high
heat, swirling to coat the bottom. Add the zucchini, corn, garlic,
and jalapeno, stirring to combine. Cook for 7 to 9 minutes, or until
the zucchini is just tender and lightly browned, stirring frequently.
Sprinkle with the cumin, salt, and pepper. Stir gently.
Cook's Tip - -
Hot chile peppers, such as jalapenos, contain oils that can burn your
skin, lips, and eyes. Wear disposable plastic gloves or wash your
hands thoroughly with warm, soapy water immediately after handling
hot peppers.
Serves: 4
Serving Size: 1/2 cup
Nutrition per Serving:
64 Calories, 1.5g Total Fat, 0g Saturated Fat, 0g Trans Fat,
0g Polyunsaturated Fat, 0.5g Monounsaturated Fat, 0mg Cholesterol,
177mg Sodium, 13g Carbs, 12g Fiber, 3g Sugar, 2g Protein
Dietary Exchanges: 1 starch
