Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 113
  • Fat:
  • 4 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 202 mg
  • Carbohydrate:
  • 19 g
  • Fiber:
  • 3 g
  • Protein:
  • 3 g
  • Diabetic Exchange:
  • 2 vegetable, 1/2 starch, 1/2 fat.


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Summer Garden Medley

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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."

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep/Total Time: 15 min.

Ingredients:

  • 2 medium zucchini, halved lengthwise and cut into 1/4-inch slices
  • 1 cup fresh or frozen corn, thawed
  • 3/4 cup diced green pepper
  • 1 medium leek (white portion only), sliced
  • 1/2 teaspoon seasoned salt
  • 1 tablespoon olive oil
  • 2 medium tomatoes, seeded and diced

Directions:

In a large nonstick skillet, saute the zucchini, corn, green pepper, leek and seasoned salt in oil until vegetables are tender. Stir in the tomatoes; heat through. Yield: 4 servings.

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