Directions:
- Heat oil in a large skillet over medium-high heat. Add onion, jalapeño pepper, and garlic; sauté 2 minutes. Stir in squash and zucchini; sauté 2 minutes. Add corn and next 3 ingredients; cover, reduce heat, and simmer 10 minutes. Discard thyme; sprinkle with cheese. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.08 Kcal (888 kJ) | ||
| Calories from fat | 40.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 7% | |
|---|---|---|---|
| Cholesterol | 3.15mg | 1% | |
| Sodium | 56.56mg | 2% | |
| Potassium | 559.95mg | 12% | |
| Total Carbs | 36.43g | 12% | |
| Sugars | 4.07g | 16% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 7.71g | 15% | |
| Vitamin C | 27mg | 45% | |
| Iron | 0.7mg | 4% | |
| Calcium | 67.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 76.89 Kcal (322 kJ) | ||
| Calories from fat | 14.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 7% | |
|---|---|---|---|
| Cholesterol | 1.14mg | 1% | |
| Sodium | 20.5mg | 2% | |
| Potassium | 203.01mg | 12% | |
| Total Carbs | 13.21g | 12% | |
| Sugars | 1.47g | 16% | |
| Dietary Fiber | 1.46g | 16% | |
| Protein | 2.8g | 15% | |
| Vitamin C | 9.8mg | 45% | |
| Iron | 0.3mg | 4% | |
| Calcium | 24.5mg | 7% | |
* 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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