• 1 tablespoon canola oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 large zucchini, cut into 1/4-inch 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


  1. Heat oil in large nonstick skillet over medium heat.
  2. Add onion and garlic; cook, stirring, until golden and tender, 5 to 10 minutes.
  3. Stir in zucchini, corn and chilies.
  4. Cover and cook, stirring once, until the zucchini is tender, about 10 minutes.
  5. Season with salt and pepper. Serve hot.

Recipe Yield: Yield: 6 servings (3/4 cup each)

Nutritional Information Per Serving:

Calories: 76
Fat: 3 grams
Fiber: 2 grams
Sodium: 138 milligrams
Protein: 2 grams
Carbohydrates: 12 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

2 Vegetable, 1/2 Fat

Book Title: The Eating Well Diabetes Cookbook

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