Southwestern Corn and Zucchini Saute

Ingredients

• 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

Directions

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)

Source: The Eating Well Diabetes Cookbook
Book Title: The Eating Well Diabetes Cookbook