Directions:
- In a 10-inch skillet cook onion in oil over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add zucchini, corn, and bell pepper and cook, stirring, 1 minute. Cook vegetables, covered, stirring occasionally, 2 minutes, or until softened.
- Add jalapeño, cumin, tomato, and salt and pepper to taste and cook, uncovered, stirring occasionally, until zucchini is just tender, 2 to 3 minutes. Stir in coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.8 Kcal (527 kJ) | ||
| Calories from fat | 67.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 12% | |
|---|---|---|---|
| Sodium | 13.01mg | 1% | |
| Potassium | 305.75mg | 7% | |
| Total Carbs | 13.74g | 5% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 2.2g | 4% | |
| Vitamin C | 48.9mg | 82% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 14.7mg | 82% | |
| Calcium | 39.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 97.82 Kcal (410 kJ) | ||
| Calories from fat | 52.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 12% | |
|---|---|---|---|
| Sodium | 10.11mg | 1% | |
| Potassium | 237.75mg | 7% | |
| Total Carbs | 10.68g | 5% | |
| Sugars | 3.01g | 15% | |
| Dietary Fiber | 1.97g | 10% | |
| Protein | 1.71g | 4% | |
| Vitamin C | 38.1mg | 82% | |
| Vitamin A | 0.6mg | 26% | |
| Iron | 11.4mg | 82% | |
| Calcium | 30.4mg | 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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