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Preserves
1 tablespoon canola oil
1 large onion, thinly sliced
2 cloves garlic, minced
2 large zucchini, cut into 1/4" dice
1 cup fresh corn kernels (from 2 ears) or frozen
1 (4 ounce) can chopped green chilies
1/4 teaspoon salt, or to taste
freshly ground pepper to taste
Heat oil in large nonstick skillet over medium heat. Add onion and garlic; cook, stirring until golden and tender, 5-10 minutes. Stir in zucchini, corn and chilies.
Cover and cook, stirring once, until the zucchini is tender, about 10 minutes.
Season with salt and pepper. Serve hot.
Nutritional information per serving (3/4 cup each): cal 76, fat 3g, chol 0mg
carb 12g, protein 2g, fiber 2g, sodium 138 mg
Exchanges per serving: 2 vegetable, 1/2 fat
