Zucchini with Corn and Cilantro

recipe

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.

Yield:

4 adult servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

Cooking Light First Foods,

Oxmoor House

August 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note