Zucchini Corn Mix

Cook’s notes: I modified a salsa recipe to make a great tasting side dish.

Makes about 6 cups (6 servings)

10 oz package steam-in-bag corn (frozen)
4 medium zucchini (1.8 lbs), cut into quarters and sliced
1 pint (2.5 cups) cherry tomatoes, halved
2 Tablespoons red wine vinegar
2 teaspoons herb mix (such as Penzey’s Pasta Sprinkle)
Salt and pepper to taste

Steam the corn in the microwave according to package directions.

While the corn cooks, coat a large skillet lightly with cooking spray. Saute the zucchini slices and cherry tomato halves over medium heat until they soften. Add the steamed corn, vinegar, and herb mix. Sprinkle with kosher salt and black pepper. Continue to cook the mix until the tomatoes burst and everything is heated through.

Estimated nutritional values per 1 cup serving:
3.5 g fiber; dietary exchanges of 0.9 carbs, 0.8 produce, 0.0 dairy, and 0.6 oz protein.

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