Summer Squash-and-Corn Sauté

This makes a terrific side to just about any entrée - particularly roast chicken, grilled steak, or ham.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 29%
  • Fat: 3.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.1g
  • Carbohydrate: 16.7g
  • Fiber: 3.4g
  • Cholesterol: 6mg
  • Iron: 1.3mg
  • Sodium: 517mg
  • Calcium: 108mg

Ingredients

  • 1 teaspoon olive oil
  • 2 teaspoons cumin seeds
  • 2 cups fresh corn kernels (about 4 ears)
  • 1 cup sliced onion
  • 3 garlic cloves, minced
  • 2 cups (1/4-inch-thick) sliced diagonally cut zucchini (about 3/4 pound)
  • 2 cups (1/4-inch-thick) sliced diagonally cut yellow squash (about 3/4 pound)
  • 1/2 teaspoon salt
  • 1 (4.5-ounce) can chopped green chiles
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat; cook cumin seeds for 30 seconds or until toasted, stirring frequently. Add the corn, onion, and garlic; sauté 5 minutes or until lightly browned. Add the zucchini, yellow squash, salt, and chiles, and sauté 6 minutes or until tender. Stir in cilantro. Remove from heat; sprinkle with cheese. Cover and let stand 5 minutes or until cheese melts.
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