Corn, Zucchini & Tomatoes with Cilantro
1
Points®
Total time: 24 min • Prep: 10 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
To make a company-worthy dinner, spoon the veggies onto a plate, then top with a zero Points grilled salmon fillet or skinless boneless chicken breast.
Ingredients
Olive oil
1 Tbsp
Uncooked onion(s)
1 medium, chopped
Garlic
1 medium clove(s), minced
Jalapeño pepper(s)
1 medium, seeded and minced
Frozen corn kernels
10 oz, (package), or 1 1/2 cups fresh corn kernels from 2 ears
Uncooked zucchini
1 medium, chopped
Bell pepper(s)
1 item(s), medium, red variety, chopped
Ground cumin
1 tsp
Cherry tomato(es)
1 cup(s), halved
Cilantro
2 Tbsp, chopped
Fresh lime juice
1 Tbsp
Table salt
¾ tsp
Black pepper
¼ tsp
Instructions
1
1 Heat oil in large skillet over medium-high heat; add onion, garlic, and jalapeño. Cook, stirring often, until softened, about 5 minutes.
2
2 Add corn, zucchini, bell pepper, and cumin; cook, stirring often, until softened, 7–8 minutes. Stir in cherry tomatoes and cook just until warmed through, about 1 minute.
3
3 Remove from heat and stir in cilantro, lime juice, salt, and pepper.
4
Serving size: 1 cup
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