Featured Recipe: Corny Zucchini Medley

Preparation time: 10 minutes
Cooking time: approximately 15 minutes
Standing time: 4-5 minutes

Ingredients

• Cooking spray
• 1 ½ teaspoons olive oil
• 1 clove garlic, minced
• 1 small onion, finely chopped
• 2 dashes of hot pepper sauce (such as Tabasco)
• 2 cups frozen corn, thawed
• 2 cups chopped zucchini (approximately 9 ounces)
• 1/3 cup finely shredded, reduced-fat Monterey Jack cheese
• 4 slices turkey bacon, cooked, drained, and crumbled
• ¼ cup finely diced tomato

Instructions

Coat a nonstick skillet with cooking spray, add olive oil, and warm over medium heat. Add garlic and onion; cook, stirring frequently, for 2–3 minutes, or until onion is translucent. Stir in hot pepper sauce. Add corn and zucchini and cook until crisp-tender, about 10 minutes; stir frequently. Spoon vegetables into a serving dish and sprinkle evenly with cheese, bacon, and tomato. Allow to stand 4–5 minutes for cheese to melt.

Nutrition Facts

Yield: 3 ½ cups
Serving Size: ½ cup

Per Serving:
  Calories: 108
  Carbohydrate: 13 g
  Protein: 5 g
  Fat: 4 g
  Saturated fat: 1 g
  Sodium: 147 mg
  Fiber: 2 g
  Exchanges per serving: ½ starch, 1 nonstarchy vegetable, 1 fat
  Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Reprinted with permission from Diabetes Self-Management. © 2008 R.A. Rapaport Publishing, Inc. Visit us at DiabetesSelfManagement.com.