This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.
Acknowledgement
Takeda Pharmaceuticals North America, Inc. is a proud sponsor of the American Heart Association's The Heart of Diabetes program. »
| Tex Mex Corn and Zucchini Download and print this recipe |
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| Serves 4; 1/2 cup per serving Colorful and a snap to make, this side dish is sure to become one of your favorites. |
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Ingredients 1 tablespoon light tub margarine 2 small zucchini (about 6 ounces 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 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper Nutrition Analysis (per serving) Calories 64 Total Fat 1.5 g
Sodium 177 mg Carbohydrates 13 g Fiber 2 g Sugars 3 g Protein 2 g Dietary Exchanges: 1 starch |
 Directions 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. Sprinkle with the cumin, salt, and pepper. Stir gently. Cook's Tip: Hot chile peppers, such as jalapeños, contain oils that can burn your skin, lips, and eyes. Wear disposable plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers. |
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