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CATEGORY CUISINE TAG YIELD
Grains August 1995 1 servings

INGREDIENTS

1 sm Onion; chopped fine
1 tb Olive oil
1 Garlic clove; minced
1 md Zucchini; quartered
; lengthwise and cut
; crosswise into
; 1/2-inch pieces
1/2 c Corn; (cut from about 1
; ear)
1/3 c Chopped red bell pepper
1 ts Minced fresh jalapeno chili including; (wear rubber
; seeds, gloves), up to 2
1/4 ts Ground cumin
1 md Vine-ripened tomato; chopped
2 tb Chopped coriander sprigs

INSTRUCTIONS

In a 10-inch skillet cook onion in oil over moderate heat, stirring, until
golden. Add garlic and cook, stirring, 1 minute. Add zucchini, corn, and
bell pepper and cook, stirring, 1 minute. Cook vegetables, covered,
stirring occasionally, 2 minutes, or until softened.
Add jalapeno, cumin, tomato, and salt and pepper to taste and cook,
uncovered, stirring occasionally, until zucchini is just tender, 2 to 3
minutes. Stir in coriander.
Serves 2.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 275 Calories (kcal); 15g Total Fat; (45% calories from fat);
7g Protein; 34g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges:
1 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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