Corn, Zucchini and Tomatoes

Ingredients

• 2 teaspoons canola oil
• 1 medium onion, sliced
• 2 medium garlic cloves, minced
• 2 cups fresh or frozen whole-kernel corn
• 1 pound zucchini, thinly sliced crosswise
• 2 large tomatoes, peeled if desired, seeded and diced
• 1/4 cup fat-free, low-sodium chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon ground coriander seeds
• 1/8 teaspoon pepper
• 1 tablespoon chopped fresh cilantro
  

Serves:

6 people; 3/4 cup per serving

Dietary Exchanges:

1/2 starch, 1 vegetable, 1/2 fat

Nutrition Analysis (per serving)
• 91 Calories
• 2.5 g Total Fat
• 0.5 g Saturated Fat
• 0.0 g Trans Fat
• 1.0 g Polyunsaturated Fat
• 1.0 g Monounsaturated Fat
• 0 mg Cholesterol
• 119 mg Sodium
• 17 g Carbohydrates
• 4 g Fiber
• 6 g Sugar
• 3 g Protein

Cooking Instructions

Heat a large skillet over medium heat. Add the canola oil and swirl to coat the bottom. Cook the onion and garlic for 2 minutes, or until soft, stirring occasionally.

Add the remaining ingredients except the cilantro. Increase the heat to medium high and bring to a simmer.

Reduce the heat and simmer, partially covered, for 4 to 5 minutes, or until the vegetables are tender-crisp. Remove from the heat.

Stir in the cilantro.