Email to Cat      

Summer Squash & Corn Saute

Source of Recipe


Cooking Light, June 2000






List of Ingredients



• 1 tsp olive oil
  
• 2 tsp cumin seeds
  
• 2 cups fresh corn kernels
  
• 1 cup sliced onion
  
• 3 cloves garlic, minced
  
• 2 cups diagonally-sliced cut zucchini (1/4-inch-thick slices)
  
• 2 cups diagonally-sliced cut yellow squash (1/4-inch-thick slices)
  
• 1/2 tsp salt
  
• 1 (4.5-oz.) can chopped green chiles
  
• 2 Tbsp chopped fresh cilantro
  
• 1/2 cup (2 ounces) shredded, reduced-fat Monterey Jack cheese
  






Instructions



1. Heat oil in a large nonstick skillet over medium-high heat; cook cumin seeds for 30 seconds or until toasted, stirring frequently.
   
   
2. Add the corn, onion and garlic; saute 5 minutes or until lightly browned. Add the zucchini, yellow squash, salt, and chiles; saute 6 minutes or until tender.
   
   
3. Stir in cilantro. Remove from heat; sprinkle with cheese. Cover and let stand for 5 minutes or until cheese melts.
   
   Serves 6
   
   






Final Comments


Per Serving (1 cup): 109 calories (Calories from fat: 29%), 3.5 g fat (Saturated: 1.4 g), 6 mg cholesterol, 517 mg sodium, 16.7 g carbohydrate, 6.1 g protein.