Ingredients
1 T canola oil
1 lg onion, thinly/sliced
2 cloves garlic/minced
2 lg zucchini, cut into 1/4 inch dice
1 C fresh corn kernels (2 ears) or frozen
1 (4-oz) can chopped green chilies
1/4 tsp salt/or to taste
Freshly ground pepper to taste
In large skillet heat oil over medium heat. Add onion and garlic; cook stirring, until golden and tender, 5 to 10 minutes. Stir in zucchini, corn and chilies. Cover and cook, stirring once, until the zucchini is tender, about 10 minutes. Season with salt and pepper. Serve hot.
Nutritional Information Per Serving (3/4 cup each) Calories: 76, Fat: 3 g, Cholesterol: 0 mg, Carbohydrate: 12 g, Protein: 2 g, Fiber: 2 g, Sodium: 138 mg
Diabetic Exchanges: 2 Vegetable, 1/2 Fat
