Zucchini With Corn And Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Squash | 6 | Servings | |
INGREDIENTS
| 3 | T | Butter or margarine |
| 1 1/2 | lb | Zucchini, cut in 1/2" cubes |
| 1 1/2 | c | Uncooked corn, cut from 3 |
| ears or | ||
| 1 | Frozen, 10 oz pkg corn | |
| thawed | ||
| 1 | Red or green bell pepper | |
| seeded and chopped | ||
| 1 | Onion, chopped | |
| 1 | Clove garlic, minced or | |
| pressed | ||
| Salt and pepper |
INSTRUCTIONS
Melt butter in a wide frying pan over medium-high heat. Add zucchini, corn, pepper, onion, and garlic. Cook, stirring frequently, until most of vegetable liquid has evaporated and vegetables are crisp-tender (about 5 minutes). Add salt and pepper to taste. Recipe by: Easy Basics, p. 143 Posted to MC-Recipe Digest V1 #732 by Diana Stephens <mdstephe@ix.netcom.com> on Aug 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 534
Calories From Fat: 338
Total Fat: 40g
Cholesterol: <1mg
Sodium: 78.6mg
Potassium: 677.7mg
Carbohydrates: 44g
Fiber: 1.8g
Sugar: 3.6g
Protein: 4.9g