Zucchini with Corn and Cilantro

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 0.0%
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.6g
  • Carbohydrate: 12g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 152mg
  • Calcium: 19mg

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