Stir-Fried Zucchini, Corn and Peppers

Ingredients

• 1 ½ pounds fresh medium-size zucchini
• 1 to 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• Kernels stripped from 3 ears fresh corn
• ½ jalapeno pepper, seeded and minced
• ½ cup very finely chopped sweet red pepper
• 1 tablespoon slivered fresh basil leaves
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    116 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 3 grams protein; 20 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Trim the ends from the zucchini. Using a food processor, a mandolin or a sharp knife, cut the zucchini in thin, uniform rounds.
2. Heat one tablespoon of the oil in a large skillet or a wok. Add the garlic, then immediately toss in the corn kernels, jalapeno pepper and red pepper and stir-fry for 30 seconds. Add the zucchini and stir-fry just until the zucchini begins to wilt, about two minutes.
3. Fold in the basil and season to taste with salt and pepper. Transfer to a serving dish and serve hot. The dish can also be set aside to cool to room temperature before serving, but if so, the ingredients will benefit from the addition of another tablespoon of olive oil drizzled over them.