Tex Mex Corn and Zucchini
Makes 4 (1/2-cup) servings. Recipe is from the American Heart Association.
1 tbl. light tub margarine
2 small zucchini (about 6 ozs. each), cut crosswise into 1/4-inch slices
1 cup frozen whole-kernel corn
2 medium garlic cloves, minced
1 medium fresh jalapeño pepper, seeds and ribs discarded, chopped
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1. In a medium nonstick skillet, melt the margarine over medium-high heat, swirling to coat the bottom. Add the zucchini, corn, garlic, and jalapeño, stirring to combine. Cook for 7 to 9 minutes, or until the zucchini is just tender and lightly browned, stirring frequently.
2. Sprinkle with the cumin, salt, and pepper. Stir gently.
Nutritional analysis per serving: 64 calories, 1.5 grams total fat, 0.0 grams saturated fat, 0.0 grams trans fat, 0.0 grams polyunsaturated fat, 0.5 grams monounsaturated fat, 10 milligrams cholesterol, 177 milligrams sodium, 13 grams carbohydrates, 12 grams fiber, 3 grams sugar and 2 grams protein.