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Summer Garden Medley

By: Elaine Nelson  
"'This colorful side dish brings back sweet memories of the corn-and-tomato dish my mother often prepared int the summer,' pens Elaine Nelson, Fresno, California. 'Farmers in our area supply us with delicious eggplant...so I sometimes substitute them for the zucchini in veggie recipes like this one.'"

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Prep Time:
5 Min
Cook Time:
10 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
  • 1 cup fresh or frozen corn, thawed
  • 3/4 cup diced green pepper
  • 1 medium leek, white portion only, sliced
  • 1/2 teaspoon seasoned salt
  • 1 tablespoon olive oil
  • 2 medium tomatoes, seeded and diced

Directions

  1. In a large nonstick skillet, saute the zucchini, corn, green pepper, leek and seasoned salt in oil until vegetables are tender. Stir in the tomatoes; heat through.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 113 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 202 mg sodium, 19 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.
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