1 onion. chopped
1 tbsp vegetable oil
1 zucchini, sliced into ¼-inch thick rounds
1 ½ cups canned corn, drained
2 cups grape tomatoes, peeled and diced
¼ tsp chili powder
¼ tsp garlic powder
Dash red pepper (optional)
1
Wash and prepare veggies.
2
Cook onion in vegetable oil until tender.
3
Add zucchini, corn, tomatoes and spices to onion.
4
Cover and cook over low heat for 15 minutes.
How to Select:
Choose plump tomatoes with smooth skins that are free from cruises, cracks or blemishes.
How to Store:
Store at room temperature away from direct sunlight. Use within 1 week after ripe. Tomatoes taste best if not refrigerated; refrigerate only if you can’t use them before they spoil.
Nutrition Benefits:
Fat free, saturated fat free, cholesterol free, low in sodium, an excellent source of vitamins A and C and a good source of vitamin K and potassium.
Ingredients
1 onion. chopped
1 tbsp vegetable oil
1 zucchini, sliced into ¼-inch thick rounds
1 ½ cups canned corn, drained
2 cups grape tomatoes, peeled and diced
¼ tsp chili powder
¼ tsp garlic powder
Dash red pepper (optional)