You are here

Zucchini With Corn & Peppers

Mexican.Chef's picture
  Butter/Margarine 3 Tablespoon
  Zucchini 2 1⁄2 Pound, thinly sliced
  Corn kernels 1 1⁄2 Cup (24 tbs) (Fresh Or Frozen Thawed)
  Red bell pepper 1 , seeded and diced
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced or pressed
  Salt To Taste
  Pepper To Taste

A wide frying pan, melt butter over high heat.
Add zucchini, corn, bell pepper, onion, and garlic.
Cook, stirring, until vegetables are tender-crisp (about 5 minutes).
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1752 Calories from Fat 390

% Daily Value*

Total Fat 44 g67.4%

Saturated Fat 23.7 g118.3%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 529.7 mg22.1%

Total Carbohydrates 291 g96.9%

Dietary Fiber 74.4 g297.7%

Sugars 33.8 g

Protein 55 g110.7%

Vitamin A 147.1% Vitamin C 621%

Calcium 25.5% Iron 28.5%

*Based on a 2000 Calorie diet

Zucchini With Corn & Peppers Recipe