Photo: K8
Estimated Nutrition (whole recipe, rough)
264
Calories
5g
Protein
15g
Fat
32g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 jalapeno pepper, chopped
- 2 pounds zucchini, thinly sliced in half rounds
- 1/2 cup corn kernels
- 3/4 teaspoon salt
- 1/2 teaspoon chili powder
- =
Directions
1
1. In a large skillet over medium heat, heat oil until it shimmers. Add onion and pepper. Cook 1 to 2 minutes, stirring, until onion is softened.
2
2. Add zucchini, corn, salt and chili powder; mix well. Cook 5 minutes or until zucchini is softened. Add 3 to 4 tablespoons water, cover and cook 2 minutes more, until zucchini is soft and tender.
Recipe sourced from
fandom