Corny zucchini medley

Preparation time: 10 minutes
Cooking time: approximately 15 minutes
Standing time: 4-5 minutes

Cooking spray
1 1/2 teaspoons olive oil
1 clove garlic, minced
1 small onion, finely chopped
2 dashes of hot pepper sauce (such as Tabasco)
2 cups frozen corn, thawed
2 cups chopped zucchini (approximately 9 ounces)
1/3 cup finely shredded, reduced-fat Monterey Jack cheese
4 slices turkey bacon, cooked, drained, and crumbled
1/4 cup finely diced tomato

Coat a nonstick skillet with cooking spray, add olive oil, and warm over medium heat. Add garlic and onion; cook, stirring frequently, for 2–3 minutes, or until onion is translucent. Stir in hot pepper sauce. Add corn and zucchini and cook until crisp-tender, about 10 minutes; stir frequently. Spoon vegetables into a serving dish and sprinkle evenly with cheese, bacon, and tomato. Allow to stand 4–5 minutes for cheese to melt.

Yield: 3 1/2 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
Calories: 108
Carbohydrate: 13 g
Protein: 5 g
Fat: 4 g
Saturated fat: 1 g
Sodium: 147 mg
Fiber: 2 g
Exchanges per serving: 1/2 starch, 1 nonstarchy vegetable, 1 fat
Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com