Trim ends of zucchini and rinse. Put in bowl of ice water 15 minutes. Cut in half lengthwise then chop pieces 1/2 to 1/4 inch in size. Heat butter in saucepan over low heat and add green onions. Stir. Add zucchini and increase heat. Add salt. Stir and cook 5 minutes. Add 1/4 cup water and cook. Season with pepper. Increase to high and add tomatoes. Cook 5 minutes. Add corn and mixed herbs. Cook 2 minutes and serve warm.
Make sure you use fresh corn and strip off the cobs yourself with a knife. Be carful that you take precautions so the cob is stable.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 3.8mg||1 %|
|Sodium 54.3mg||2 %|
|Potassium 787.3mg||21 %|
|Total Carbohydrate 60.3g||18 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 52.1g|
|Protein 9.4g||13 %|
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: 307
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.