Mexican Veggies

Author: 
Cooking for 2
  • medium zucchini, diced
  • 1/2 Cup  fresh or frozen corn
  • 1/2 Cup  salsa or picante sauce
Find recipes for Mexican Veggies and other Course recipes. Get all the best recipes at . Recipe directions: Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through.

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Recipe Details

Preparation Time: 
5 minutes
Cooking Time: 
10 minutes
Total Time: 
15 minutes
Serves: 
2

Nutrition

Calories per serving:

133 calories

Dietary restrictions:

High Fiber, Low Fat Low Fat Abs, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

7%

Servings:

2
  • Fat 4g 6%
  • Carbs 57g 19%
  • Saturated 1g 4%
  • Fiber 12g 46%
  • Trans 0g
  • Sugars 29g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 13g 27%
  • Sodium 1,886mg 79%
  • Calcium 144mg 14%
  • Magnesium 163mg 41%
  • Potassium 2,156mg 62%
  • Iron 3mg 18%
  • Zinc 2mg 16%
  • Phosphorus 366mg 52%
  • Vitamin A 115µg 13%
  • Vitamin C 85mg 142%
  • Thiamin (B1) 0mg 33%
  • Riboflavin (B2) 1mg 31%
  • Niacin (B3) 7mg 36%
  • Vitamin B6 1mg 62%
  • Folic Acid (B9) 165µg 41%
  • Vitamin E 4mg 19%
  • Vitamin K 28µg 35%
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