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Mexican Zucchini And Corn

Prep time 17 mins
Cook time 18 mins
Yield 6 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

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

Oxmoor House Healthy Eating Collection