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SUMMER
SQUASH-AND-CORN SAUTÉ
This
makes a terrific side to just about any
entrée - particularly roast chicken,
grilled steak, or ham.
1
teaspoon olive oil
2 teaspoons cumin seeds
2 cups fresh corn kernels (about 4 cups)
1 cup sliced onion
3 garlic cloves, minced
2 cups (1/4-inch-thick) sliced diagonally
cut yellow squash (about 3/4 pound)
2 cups (1/4-inch-thick) sliced diagonally
cut yellow squash (about 3/4 pound)
1/2 teaspoon salt
1 (4.5-ounce) can chopped green chiles
2 tablespoons chopped green chiles
2 tablespoons chopped fresh cilantro
1/2 cup (2 ounces) shredded reduced-fat
Monterey Jack cheese
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Heat
oil in a large nonstick skillet over medium-high
heat; cook cumin seeds for 30 seconds or until
toasted, stirring frequently. Add the corn, onion,
and garlic; sauté 5 minutes or until lightly
browned. Add the zucchini, yellow squash, salt,
and chiles, and sauté 6 minutes or until
tender. Stir in cilantro. Remove from heat, sprinkle
with cheese. Cover and let stand 5 minutes or
until cheese melts.
Serves
6.
1
Serving - 1 cup: Calories: 109 (Cal. from fat:
29%), Fat: 3.5g (Saturated: 1.4g), Cholesterol:
6mg, Sodium: 517mg, Carbohydrate: 16.7g, Protein:
6.1g.
[Cooking
Light, June 2000]
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