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Zucchini with Corn and Cilantro

Yield 4 adult servings (serving size: 3/4 cup)
For your toddler:
  • Omit the black pepper; parents can it add at the table, if desired.
  • Serve a spoonful as a side with any meat, fish, poultry, or tofu.

Ingredients

  • 1 teaspoon olive oil
  • 1 pound zucchini, cut into 3/4-inch cubes
  • 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 0.0 %
  • 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 minutes or until zucchini is crisp-tender.

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

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