Zucchini Combo
served with Rice and cornbread
Nutritive analysis: I cup serving of skillet zucchini yields: 143.9 calories; 42.73 mg. vitamin A; 3 1.69 mg. vitamin C ; 24.3 6 gm. Carbohydrates; 5.62 gm. Protein; 3.77 gm Fat.
Ingredients and Preparation:
3 ears fresh corn
1 medium onion, quartered at sliced
1 red bell pepper cut into squares
1 clove garlic, minced
1 large tomato, peeled and chopped
2 jalapeno peppers, seeded and minced
1 1/2 teaspoons chopped fresh basil or
1/2 teaspoon dried basil
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 cup fresh grated parmesan cheese
2 tablespoons vegetable oil
3 medium zucchini sliced (about I pound)
Cut corn kernels from cobs and set aside. Cook onion, bell pepper and garlic in oil in a large skillet 5 minutes, stirring often. Add zucchini; cook 7 minutes, stirring often. Add corn, tomato, and next 4 ingredients; cover, and cook over low heat 7 minutes, stirring often.
Sprinkle with Parmesan cheese and serve immediately.
Yield: 6 side-dish or 3 main dish servings.
Compiled by Connie Garrett, R.D.
email:
GClgarrett@aol.com or
clgarrett@ucdavis.edu
909-473-9793 or 909-387-2193
FAX:
909-387-3306
