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.
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