Try this Zucchini and Corn W/ Tomato And Roasted Chiles recipe, or contribute your own.
Suggest a better descriptionRoast the peppers either over a gas burner or under the broiler until blistered all over. Place in a bag for 10 minutes. Remove stems and seeds, and chop. Saute the onions and garlic until soft, but not brown. Add the tomato and heat for several minutes until the mixture has thickened. Add the zucchini and 1 tbsp water, stir, and cover. Cook until the squash is tender (about 7 minutes). Add the chopped chiles and corn, and cook over medium heat for 1-2 minutes. Add the sat and epazote or cilantro, if using. Heat until most of the liquid has evaporated. Stir in the cheese, cover, and remove from heat. Wait for 3 minutes, then serve. >From: Ellen C. Rakes
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 6 | ||
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Calories: 107 | ||
Calories from Fat: 11 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1mg | 0 % | |
Sodium 42.8mg | 1 % | |
Potassium 534.8mg | 14 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 19.6g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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