Zucchini With Corn and Peppers

Zucchini With Corn and Peppers
Recipe Credit: . Photo Credit: Kyle Dreier.
Summary
This recipe featured in:
Diabetes Forecast Magazine
 
  • Prep time
    25 min
  • Cook time
    12 min
  • Servings
    8 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 75

  • Total Fat 3g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 150mg
  • Total Carbohydrate 11g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 2g
  • Potassium 300mg
  • Phosphorus 55mg
Ingredients

Ingredients

  • olive oil
    1 1/2 tbsp
  • salt
    1/2 tsp
  • black pepper
    1/4 tsp
  • onion(s) (chopped)
    1
  • ears corn (husked, silks removed, kernels sliced off cob (1 1/2 cups kernels))
    2 whole
  • jalapeño pepper (seeded and minced)
    1/2
  • zucchini (thinly sliced)
    4
  • red bell pepper (cored, seeded, and diced)
    1
  • garlic (minced)
    2 clove
Directions

Directions

  1. In a large skillet, heat the oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic and red and jalapeño peppers and sauté for 2 minutes.

  2. Add the zucchini and sauté for 3 to 4 minutes. Add the corn to the skillet and sauté for 2 to 4 minutes. Season with the salt and black pepper.

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