Zucchini with Corn and Cilantro

So this was pretty good. Kind of a different take on corn and zucchini. I just wish it had been cold. It will be for lunch tomorrow! D said it was easy.

We had with Cumin-Dusted Chicken with Guacamole Sauce.

Zucchini with Corn and Cilantro

Photo by ALB

Prep: 6 minutes
Cook: 7 minutes

Use this vegetable medley as a fresh substitute for salsa or guacamole salad on a Tex-Mex fiesta plate.

Yield: 4 servings (serving size: 3/4 cup)

1 teaspoon olive oil
3 1/2 cups cubed zucchini (about 1 pound)
1 cup frozen whole-kernel corn
1 tablespoon chopped fresh cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.
Remove from heat, and stir in cilantro and remaining ingredients.
CALORIES 62 (23% from fat); FAT 1.6g (sat 0.2g,mono 0.9g,poly 0.3g); IRON 0.7mg; CHOLESTEROL 0.0mg; CALCIUM 19mg; CARBOHYDRATE 12g; SODIUM 152mg; PROTEIN 2.6g; FIBER 2.4g

Oxmoor House, JANUARY 2003 (Cooking Light Superfast)