| 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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“God makes it, we mess it”