| 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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