Easy Cheesy Zucchini
Ingredients
- 4 small zucchini - sliced
- 2 fresh tomatoes - diced
- 1/4 cup onion - diced
- 1 jalapeño - finely diced
- 1 tsp oil or non-stick cooking spray
- 1 1/2 cups corn kernels - frozen, canned, or fresh
- 1/2 cup reduced fat Monterrey Jack cheese or other favorite cheese - shredded
- garlic and pepper to taste
Directions
- Wash your hands and clean the cooking area.
- Clean the tops of canned food items before opening them.
- Wash zucchini, tomatoes, onion and jalapeño. Cut vegetables as directed.
- Heat skillet with oil or cooking spray over medium heat.
- Add zucchini; cook until firmly tender.
- Add tomatoes, onion, and jalapeño.
- Season with garlic and pepper to taste.
- Cook uncovered until veggies are tender.
- Reduce heat and add corn and cheese.
- Mix well and cook until cheese is melted.
Nutrition Facts
Serv. size: 1/8 of recipe (151g), Amount per serving: Calories 70, Total Fat 2.5g (3% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 170g (7% DV), Total Carb. 10g (4% DV), Fiber 2g (7% DV), Total Sugars 4g (Incl. 1g Added Sugars, 2% DV), Protein 4g, D (0% DV), Calcium 94mg (8% DV), Iron (0% DV), Potas. 298mg(6% DV).