Corny zucchini medley

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Ingredients

Preparation time:
10 minutesCooking 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

Directions

Yield:
3 1/2 cups

Serving size:
1/2 cup

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.

Calories: 108 calories, Carbohydrates: 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.