I fix this vegetable side dish often to put a big crop of zucchini to good use. Corn and bell peppers add color and flair. It goes great with any summer meal, but I always serve it with roast pork. -Vera Reid, Laramie, Wyoming
INGREDIENTS
2 medium zucchini, thinly sliced 1 medium green pepper, thinly sliced 1 medium sweet red pepper, thinly sliced 2 to 3 tablespoons vegetable oil, optional 2 cups fresh or frozen corn 1 teaspoon garlic salt, optional 1/2 teaspoon Italian seasoning
SERVINGS 10
CATEGORY Side Dish
METHOD Stir-Fry
PREP 15 min.
TOTAL 15 min.
DIRECTIONS
In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender. Yield: 10 servings.
NUTRITIONAL INFO
Nutritional Analysis: One 1/2-cup serving (prepared with nonstick cooking spray instead of oil and without salt) equals 48 calories, 1 g fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 11 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
