Mexican succotash Side dish

Mexican succotash Side dish

If you’ve been in the habit of peeling your zucchini before cooking please stop! There are so many good –for-you nutrients in the peel – I don’t want you to miss a single one.

Serves 4 ( 1 cup)

½ cup chopped onion

2 cups chopped unpeeled zucchini

1 ( 15- ounce) can diced tomatoes , undrained

1 ½ cups frozen whole – kernel corn , thawed

2 tablespoons SPLENDA Granular

1 teaspoon chili seasoning

1/8 teaspoon black pepper

In a large skillet sprayed with butter – flavored cooking spray. Sauté onion and zucchini for 10 minutes or just until vegetables are tender. Stir in undrained tomatoes. Add corn, SPLENDA , chili seasoning, and black pepper. Mix well to combine. Lower heat and simmer for 5 minutes or until mixture s heated through, stirring occasionally.

Each serving equals

HE: 2 ¼ Vegetable * ¾ Bread * 3 Optional Calories

104 Calories * 0 gm Fat * 4 gm Protein *

22 gm Carbohydrate * 146 gm Sodium *

35 gm Calcium * 4 gm Fiber

DIABETIC EXCHNAGES: 2 Vegetable * 1 Starch