Print |

Text Size:

A

A

A

Corny zucchini medley

Preparation time: 10 minutes
Cooking time: approximately 15 minutes
Standing time: 4-5 minutes

 

Cooking spray
1 1/2 teaspoons olive oil
1 clove garlic, minced
1 small onion, finely chopped
2 dashes of hot pepper sauce (such as Tabasco)
2 cups frozen corn, thawed
2 cups chopped zucchini (approximately 9 ounces)
1/3 cup finely shredded, reduced-fat Monterey Jack cheese
4 slices turkey bacon, cooked, drained, and crumbled
1/4 cup finely diced tomato

Coat a nonstick skillet with cooking spray, add olive oil, and warm over medium heat. Add garlic and onion; cook, stirring frequently, for 2–3 minutes, or until onion is translucent. Stir in hot pepper sauce. Add corn and zucchini and cook until crisp-tender, about 10 minutes; stir frequently. Spoon vegetables into a serving dish and sprinkle evenly with cheese, bacon, and tomato. Allow to stand 4–5 minutes for cheese to melt.

Yield: 3 1/2 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 108
  Carbohydrate: 13 g
  Protein: 5 g
  Fat: 4 g
  Saturated fat: 1 g
  Sodium: 147 mg
  Fiber: 2 g
  Exchanges per serving: 1/2 starch, 1 nonstarchy vegetable, 1 fat
  Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

More Vegetables recipes

Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.