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Garlic, Chile, Corn, And Summer Squash

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Ingredients
  Water/Nonfat chicken broth / vegetable broth / wine 1⁄4 Cup (4 tbs)
  Onion 1 Medium
  Garlic 2 Clove (10 gm)
  Diced yellow summer squash 2 1⁄2 Cup (40 tbs)
  Canned mild green chiles/Hot green chilies 1⁄4 Cup (4 tbs)
  Cooked corn kernals 1 1⁄2 Cup (24 tbs) (Frozen And Canned Variety Can Also Be Used)
  Chopped parsley 2 Tablespoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Heat water, broth, or wine in a large skillet over medium heat. Add onion and garlic. Cook and stir for 5 minutes over low heat.
2. Add squash and chiles. Cook and stir for 8 minutes, adding more liquid if necessary.
3. Add corn, parsley, and pepper. Cook and stir for 2 additional minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Interest: 
Summer, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1513 Calories from Fat 67

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 0.32 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 272.5 mg11.4%

Total Carbohydrates 306 g102.1%

Dietary Fiber 76.6 g306.3%

Sugars 16.8 g

Protein 53 g106.1%

Vitamin A 66.2% Vitamin C 230.9%

Calcium 18.6% Iron 26.9%

*Based on a 2000 Calorie diet

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Garlic, Chile, Corn, And Summer Squash Recipe