Mexican Zucchini And Corn

Oxmoor House
6 servings (serving size: 1 cup)

Ingredients

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1 tablespoon olive oil
2 cups halved and thinly sliced onion (about 1 medium)
2 garlic cloves, minced
5 cups halved and thinly sliced zucchini (about 3 medium)
1 (15 1/4-ounce) can whole-kernel corn, rinsed and drained
1 chipotle pepper in adobo sauce, drained, seeded, and chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt

Preparation

Prep: 17 Minutes
Cook: 18 Minutes

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, 2 to 3 minutes or until tender.

Add zucchini. Cook 6 to 7 minutes or until zucchini is lightly browned and tender.

Stir in corn and remaining 3 ingredients. Cook 6 to 8 minutes, stirring occasionally.

Created date

January 2010

Nutritional Information

Calories 85
Fat 2.9 g
Satfat 0.4 g
Protein 2.8 g
Carbohydrate 14.5 g
Fiber 2.7 g
Cholesterol 0 mg
Iron 1.0 mg
Sodium 294 mg
Calcium 28 mg