Directions:
- Cut the zucchini into 1-inch sections, hollow inside using a melon baller or teaspoon leaving 1/4 inch on bottom, set aside.
- In a saute pan heat 3 teaspoons of the olive oil and heat. Add the onion and cook until translucent. Add chopped garlic and corn, stir, and add roasted red pepper, green chile, and chopped oregano saute until corn is fully cooked. Season, to taste, with salt and pepper. Fill zucchini cups. Top with queso fresca and garnish with fresh oregano.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.08 Kcal (239 kJ) | ||
| Calories from fat | 33.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 6% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 1% | |
| Sodium | 49.49mg | 2% | |
| Potassium | 99.91mg | 2% | |
| Total Carbs | 4.54g | 2% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 1.87g | 4% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 1.8mg | 10% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 142 Kcal (595 kJ) | ||
| Calories from fat | 84.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 6% | |
|---|---|---|---|
| Cholesterol | 10.47mg | 1% | |
| Sodium | 123.11mg | 2% | |
| Potassium | 248.56mg | 2% | |
| Total Carbs | 11.29g | 2% | |
| Sugars | 2.8g | 5% | |
| Dietary Fiber | 2.31g | 4% | |
| Protein | 4.65g | 4% | |
| Vitamin C | 23.1mg | 16% | |
| Iron | 4.6mg | 10% | |
| Calcium | 106.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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