Directions:
- Trim the zucchini and cut it into discs about 1/2 inch thick. Heat the olive oil in a wide, deep skillet set on medium-high heat. Put the zucchini discs in the skillet and cook them until they become a deep brown. Remove with a slotted spoon to a dish.
- While the zucchini cooks, slice the corn off the cob. Remove and discard stem and seeds from red pepper and chop finely. Chop the onion finely.
- Add the corn, pepper and onion to the skillet and cook over medium high heat to soften the onion being careful not to burn.
- Add chili powder, salt, pepper and zucchini to the skillet with the other vegetables. Reduce heat to medium and cook to heat through, about 1 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.97 Kcal (544 kJ) | ||
| Calories from fat | 67.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 12% | |
|---|---|---|---|
| Sodium | 405.6mg | 17% | |
| Potassium | 527.19mg | 11% | |
| Total Carbs | 13.75g | 5% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 3.9g | 8% | |
| Vitamin C | 49.6mg | 83% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 9.7mg | 54% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 77.36 Kcal (324 kJ) | ||
| Calories from fat | 40.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 12% | |
|---|---|---|---|
| Sodium | 241.43mg | 17% | |
| Potassium | 313.8mg | 11% | |
| Total Carbs | 8.19g | 5% | |
| Sugars | 1.58g | 11% | |
| Dietary Fiber | 1.73g | 12% | |
| Protein | 2.32g | 8% | |
| Vitamin C | 29.5mg | 83% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 5.8mg | 54% | |
| Calcium | 14.2mg | 2% | |
* 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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