Summer Squash and Corn Saute

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Summer Squash-and-Corn Saute

 

Recipe By :Cooking Light, June 2000 page 174

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon olive oil

2 teaspoons cumin seeds

2 cups fresh corn kernels -- (about 4 ears)

1 cup onion -- sliced

3 garlic cloves -- minced

2 cups zucchini (about 3/4 pound) -- 1/4-inch thick, diag

2 cups yellow squash (about 3/4 pound) -- 1/4-inch thick, diag

1/2 teaspoon salt

1 can chopped green chiles (4.5-ounces)

2 tablespoons chopped fresh cilantro

1/2 cup reduced-fat Monterey Jack cheese -- shredded

 

Heat oil in a large nonstick skillet over medium-high heat; cook cumin seeds for

30 seconds or until toasted, stirring frequently.

Add the corn, onion, and garlic; saute 5 minutes or until lightly browned.

 

Add the zucchini, yellow squash, salt, and chiles, and saute 6 minutes or until

tender. Stir in cilantro. Remove from heat,

sprinkle with cheese. Cover and let stand 5 minutes or until cheese melts.

 

Yields: 6 servings (serving size: 1 cup). Calories 109 (29% from fat); fat 3.5g

(sat 1.4g, mono 1.5g, poly 0.6g); protein 6.1g;

carbohydrates 16.7g; fiber 3.4g; cholesterol 6mg; iron 1.3mg; sodium 571mg;

calcium 108mg.

 

S(Formatted by):

" Lindell Martin on June 3, 2000 "

Copyright:

" Cooking Light, June 2000 "

 

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Per serving: 114 Calories (kcal); 4g Total Fat; (30% calories from fat); 5g

Protein; 16g Carbohydrate; 8mg Cholesterol; 234mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates