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Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. butter
- 1/2 med Vidalia or possibly sweet type onion, peeled, minced
- 2 med clv garlic, crushed, peeled, chopped
- 2 Tbsp. Tomato Paste (optional)
- 1 lb zucchini (about 4 small)
- 1 tsp table salt
- 1/4 tsp black pepper
- 2 Tbsp. granulated sugar
- 1 can (12 ounces) Niblets White Corn or possibly other whole kernel corn, liquid removed
- 1 sm jar (2 ounces) minced pimiento, liquid removed (Omit it using tomato paste)
- 1/2 c. mozzarella cheese or possibly cheese of choice, shredded
Direcciones
- Wash zucchini. Remove ends, but don't peel. Cut into 1/2-inch thick slices or possibly cubes. Set aside.
- Heat butter in large skillet. [Optional: If using tomato paste, stirring constantly add in it to the butter and allow it to caramelize or possibly brown.] Add in onions and continue stirring. Saute/fry for 2 min. Add in garlic. Stir in 1 minute longer. Add in zucchini and cook till tender-crisp.
- Add in seasonings and corn kernels. Heat through. Add in cheese. Stir constantly while cheese melts. Remove from heat.
- Serve warm as a side dish.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 78 | 52% |
| Total Fat 8.84g | 11% |
| Saturated Fat 5.24g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 774mg | 32% |
| Potassium 406mg | 12% |
| Total Carbs 13.69g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 10.04g | 7% |
| Protein 5.61g | 9% |
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