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"This colorful side dish brings back sweet memories of the corn-and-tomato dish my mother often prepared int the summer," pens Elaine Nelson, Fresno, California. "Farmers in our area supply us with delicious eggplant...so I sometimes substitute them for the zucchini in veggie recipes like this one."
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: 1 cup equals 113 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 202 mg sodium, 19 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.
Originally published as Summer Garden Medley in Light & Tasty June/July 2004, p14
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Reviewed on Aug. 24, 2009 by Flenner
This is so tasty, especially prepared with fresh corn on the cob
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