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INGREDIENTS

3 md Ears corn
2 Jalapeno peppers; seeded,
1 Garlic ; minced
1/2 ts Italian seasoning
1 Red bell pepper; cut into
2 tb Vegetable oil
3 md Zucchini; sliced
1/4 c Grated Parmesan ; fresh
1/2 ts Salt
1 lg Tomato; peeled, chopped
1 md Onion; quartered, sliced
1/2 ts Dried basil

Servings

INSTRUCTIONS

Cut corn kernels from cobs and set aside. Saute onion, bell pepper and garlic in oil in a large skillet 5 minutes. Add zucchini; cook, stiring often for 7 minutes. Add corn, tomato and next 4 ingredients; cover and cook over low heat, stirring often, 7 minutes. Sprinkle with Parmesan and serve immediately. Typed and MC formatted by Martha Hicks and Buster Posted to MC-Recipe Digest V1 #853 by "Nitro_II " on Oct 19, 97

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Nutrition

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Serving Size: 1 Serving (50g)
Recipe Makes: 1 Servings

Calories: 281
Calories from Fat: 229 (81%)

Amt Per Serving		% DV

	Total Fat 25.4g	34 %
	Saturated Fat 5.7g	28 %
	Monounsaturated Fat 13.6g
	Polyunsanturated Fat 5.5g
Cholesterol 22mg		7 %
Sodium 384.8mg		13 %
Potassium 93.7mg		2 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 3.2g
Protein 10.2g		15 %
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.

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Calories per serving: 281

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