CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Vegetables, Grains | Mexican | Ketchum kit, Sede dishes | 4 | Servings |
INGREDIENTS
1 | T | Vegetable oil |
1 | lb | Zucchini, cut into 1/4-inch |
thick slices | ||
1/2 | lb | Crookneck squash, cut into |
1/4-inch thick slices | ||
1 | T | Garlic, finely chopped |
1 | 10 ounces frozen corn | |
defrosted | ||
1 | 4 ounces mild green | |
chiles diced | ||
2 | t | Spice Islands Ground Cumin |
Seed | ||
1 | t | Spice Islands Sweet Basil |
1/4 | t | Spice Islands Cayenne Pepper |
Salt |
INSTRUCTIONS
In large skillet, heat oil over medium-high heat until hot; cook and stir zucchini, crookneck squash and garlic 4 to 5 minutes or until vegetables are crisp-tender. Add remaining ingredients, except salt; cook and stir about 5 minutes or until heated th rough and flavors are blended. Season with salt, as desired. Makes 4 servings Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt <gregl@plinet.com> NOTES : A quick dish full of Mexican flair
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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 0mg
Sodium: 83.3mg
Potassium: 432.4mg
Carbohydrates: 6.6g
Fiber: 1.8g
Sugar: 4.9g
Protein: 2.1g