Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 Tbsp. vegetable oil
- 1 med onion minced
- 3 med zucchini cut 1/2" slices
- 1 pkt frzn whole kernel corn - (10 ounce)
- 1 tsp dry oregano leaves
- 1/2 tsp salt
- 1 dsh freshly-grnd black pepper
- 1 can Italian-style pear-shaped tomatoes (28 ounce), undrained
Direcciones
- Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, till tender. Stir in zucchini. Cook 1 minute, stirring occasionally.
- Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 15 min or possibly till zucchini is tender.
- This recipe yields 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 6 servings | |
| Calories 73 | |
| Calories from Fat 43 | 59% |
| Total Fat 4.82g | 6% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 204mg | 9% |
| Potassium 305mg | 9% |
| Total Carbs 7.46g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.75g | 2% |
| Protein 1.7g | 3% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
