Mexican Veggies

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 2g 3%
  • Carbs 28g 9%
  • Saturated 0g 2%
  • Fiber 6g 23%
  • Trans 0g
  • Sugars 15g
  • Monounsaturated 0g
  • Polyunsaturated 1g
  • Protein 7g 13%
  • Sodium 943mg 39%
  • Calcium 72mg 7%
  • Magnesium 82mg 20%
  • Potassium 1,078mg 31%
  • Iron 2mg 9%
  • Zinc 1mg 8%
  • Phosphorus 183mg 26%
  • Vitamin A 57µg 6%
  • Vitamin C 42mg 71%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 4mg 18%
  • Vitamin B6 1mg 31%
  • Folic Acid (B9) 83µg 21%
  • Vitamin E 2mg 9%
  • Vitamin K 14µg 18%
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