Mexican Veggies Recipe
- 1 medium zucchini, diced
- 1/2 cup fresh or frozen corn
- 1/2 cup salsa or picante sauce
- 1. Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through. Yield: 2 servings.
3/4 cup equals 70 calories, trace fat (trace saturated fat), 0 cholesterol, 284 mg sodium, 13 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
Reviews for Mexican Veggies
"Aaa-Mazing!! So simple, but so elegant and delicious... I did add a pat of butter to the veggies after they cooked, plus salt and pepper to our taste - thanks Patricia!!!"
"Great Blend of ingredients"
"Tasty, simple, quick, love it!"
"This is seriously messed up. I gave it 5 starsk, but when it posted, it changed the 5 stars to 1 star. This is a great recipe. I will make it over and over but now the averages are skewed. Sure hope Erik can fix this!"
"I had a problem rating this recipe. I clicked on 5 stars but when it posted it only posted as 1 star. This skewed the average down to 3 stars. This is a great recipe. I hope Erik can fix the problem. I feel really bad, but I didn't realize it had switched to 1 star until it was too late to do anything about it. I tried to edit it and put it back to 5 stars and it wouldn't let me."
"This is incredibly easy and just wonderful. Love that it uses fresh garden veggies in the summer. The only thing I would even consider adding is lime juice and fresh cilantro. I love this stuff!"
"I think some black beans rinsed and drained would be good in this too"