Sauteed Zucchini with Corn
Serve warm.

Servings: 4

• 1 tablespoons extra-virgin olive oil
• 1/2 cup chopped scallions
• 1/2 teaspoon finely chopped garlic
• 2 cups corn (from about 4 ears)
• 2 medium zucchini (1 pound total), cut in half lenthwise, then cut in 1/4-inch-thick pieces
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
1/2 cup chopped fresh cilantro

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.

Per Serving: 115 Calories; 4g Fat (27.0% calories from fat); 1g Saturated Fat; 4g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 128mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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