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Zucchini with Corn and Cilantro

Photo: Oxmoor House
Prep time 6 mins
Cook time 7 mins
Yield 4 servings (serving size: 3/4 cup)
Use this vegetable medley as a fresh substitute for salsa or guacamole salad on a Tex-Mex fiesta plate.

Ingredients

  • 1 teaspoon olive oil
  • 3 1/2 cups cubed zucchini (about 1 pound)
  • 1 cup frozen whole-kernel corn
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 62
  • caloriesfromfat 23 %
  • fat 1.6 g
  • satfat 0.2 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 2.6 g
  • carbohydrate 12 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 152 mg
  • calcium 19 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

  2. Remove from heat, and stir in cilantro and remaining ingredients.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Superfast Suppers