Name: Squash and Corn
Prep time: 10 min
Cook time: 2025 min
Total time: 2035 min
Yield: 4 cups
Ingredients: 1 pound zucchini, sliced lengthwise; 3 roasted green chilies, peeled and seeded (banana peppers were used in testing; alternatively, half a 4 1/2-ounce can of roasted, diced chilies can be used); Cooking spray; 1 teaspoon corn oil; 1 small onion, finely chopped; 1 teaspoon real bacon bits; 2 cups frozen corn, thawed (fresh corn cut from the cob can also be used); 1/4 cup water; 1/4 teaspoon salt

Squash and Corn

Packed with zucchini, fresh corn, and a kick from sliced chilies, this side adds a burst of flavor for any meal. Perfect for pairing with pork, chicken, or seafood.

Learn about more ways to prepare vegetables in "Five Ways to Cook Healthy, Tasty Veggies."

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Ingredients

Preparation time:
10 minutesCooking time:
20–25 minutes.

1 pound zucchini, sliced lengthwise
3 roasted green chilies, peeled and seeded (banana peppers were used in testing; alternatively, half a 4 1/2-ounce can of roasted, diced chilies can be used)
Cooking spray
1 teaspoon corn oil
1 small onion, finely chopped
1 teaspoon real bacon bits
2 cups frozen corn, thawed (fresh corn cut from the cob can also be used)
1/4 cup water
1/4 teaspoon salt

Directions

Yield:
4 cups

Serving size:
1/2 cup

Dice zucchini into 1/2-inch pieces. Thinly slice chilies. Coat a large nonstick skillet with cooking spray, add oil, and warm over medium-high heat. Add onion and cook, stirring frequently, until translucent, about 3–4 minutes. Add bacon bits and corn and cook 2–3 minutes more, stirring frequently. Add water, squash, chilies, and salt; stir to mix. Cover pan, reduce heat to medium, and simmer 10–15 minutes, or until corn and zucchini are tender; stir occasionally.

Calories: 65 calories, Carbohydrates: 11 g, Protein: 3 g, Fat: 1 g, Saturated Fat: <1 g, Cholesterol: <1 mg, Sodium: 91 mg, Fiber: 2 g

Exchanges per serving: 1/2 starch, 1 non-starchy vegetable. Carbohydrate choices: 1.