Zucchini and Fresh Corn

Heart Smart
r ZucchiniFreshCorn

Prep Time: 15 minutes

Cooking Time: 20 minutes

Ingredients

  •  1 tablespoon olive oil
  • 1/2 cup diced red onion
  • 4 cloves garlic, peeled, minced
  • 1/2 cup fat-free, less-sodium vegetable broth
  • 1 cup fresh corn kernels cut from cob (about 2 ears)
  • 3 cups thinly sliced zucchini
  • 1 tablespoon trans fat-free margarine
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Vegetable oil cooking spray
  • 3 tablespoons grated Parmesan cheese

Instructions

In a large nonstick skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until slightly tender, about 3 minutes. Add the vegetable broth and corn kernels and continue to cook until the corn is heated through, about 5 minutes. Add the zucchini, cover and continue cooking an additional 5 minutes, stirring occasionally, until vegetables are tender. Mix in the margarine, salt and black pepper. Spoon the vegetable mixture into a shallow baking dish coated with vegetable oil cooking spray and sprinkle the top with Parmesan cheese. Place in the oven and broil until the cheese topping is golden brown, about 2 to 5 minutes.


Yield: 6 servings

Nutritional Info

  • Calories = 81
  • Fat = 4 gm
  • Saturated fat = 1 gm
  • Trans fat = 0 gm
  • Cholesterol = 2 mg
  • Protein = 3 gm
  • Sodium = 175 mg
  • Carbohydrate = 8 gm
  • Fiber = 1 gm
  • Calcium = 45 mg
  • Calories from fat = 44%

Food exchanges: 2 vegetable, 1 fat