Serves 4; 1/2 cup per serving

Ingredients

  • 2 teaspoons canola or corn oil

    8 ounces zucchini, sliced

    1/4 cup sliced onion

    1/4 cup diced green bell pepper

    3/4 cup frozen whole-kernel corn

    1/3 cup diced tomato

    2 tablespoons water (plus more if needed)

    1/8 teaspoon dried basil, crumbled

    1/8 teaspoon dried marjoram, crumbled

    1/8 teaspoon (scant) dried oregano, crumbled

    Pepper to taste

Nutrition Facts

  • Calories 69

    Total Fat 2.5 g

    Saturated Fat 0.0 g

    Polyunsaturated Fat 1.0 g

    Monounsaturated Fat 1.5 g

    Cholesterol 0 mg

    Sodium 9 mg

    Carbohydrates 11 g

    Fiber 2 g

    Sugars 3 g

    Protein 2 g

Dietary Exchanges
1/2 starch, 1 vegetable, 1/2 fat

Preparation

  1. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the zucchini, onion, and bell pepper for 3 minutes, or until the onion is soft, stirring frequently.

  2. Stir in the remaining ingredients except the pepper. Cook, covered, for 5 minutes, or until the zucchini is tender, adding more water if necessary. Sprinkle with the pepper.

AHA