Vegetarian

Corn and Zucchini Saute is for Dinner.

Corn and Zucchini Saute takes 10 minutes to prepare.

Corn and Zucchini Saute takes 7 minutes to cook.

Corn and Zucchini Saute makes 1 servings.

The ingredients for Corn and Zucchini Saute are:

2 ears of sweet corn (leftover or uncooked, either will work)
.5 medium tomato - diced
1 medium zucchini diced
.25 C chopped onion (red, white, yellow, shallots, whatever you have on hand)
1 clove garlic, pressed or chopped finely
2 sprigs of fresh oregano (fresh is soooo much better here, but you can use dried in a pinch)
.33 C chickpeas
1 oz. skim mozarella cheese, shredded

Here is how you make Corn and Zucchini Saute:

My grandma's y way to slice the corn off the cob is to place it in the center of a bundt pan. The cone in the center will hold the ear of corn upright while you slice downward with your knife to slice off the kernels. The bundt pan catches the kernels as they fall with no mess!Basically, you can throw everything (except the cheese) together into a preheated non-stick skillet on medium high and cook until everything is warmed through or as al dente as you prefer your veggies to be. Add the cheese at the end and serve. Serving Size: This makes one large serving as a main course or smaller portions as a side dish.Number of Servings: 1Recipe submitted by SparkPeople user POCKET2003.

The nutritional information for Corn and Zucchini Saute is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 413.2

• Total Fat: 8.3 g
• Cholesterol: 16.4 mg
• Sodium: 413.1 mg
• Total Carbs: 74.5 g
• Dietary Fiber: 15.5 g
• Protein: 20.1 g

The dietary needs meet for Corn and Zucchini Saute is Low Fat