Ingredients
2 medium zucchinis
1 medium tomato
1 cup corn kernels
2 tablespoons fresh lime juice
2 teaspoons olive oil
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
Steps
- Rinse fresh produce before cooking. Slice zucchini and tomato.
- Steam zucchini and corn in a pot with 1 inch of water.
- Drain zucchini and corn and place in a bowl. Add sliced tomato.
- Mix lime juice with oil. Add oregano and basil. Mix well.
- Pour lime juice mixture over vegetables. Mix and serve immediately.
Nutrition Facts |
|
| Serving Size 1/4 recipe (173g) | 4 servings per container |
| Amount per serving | |
| Calories 70 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 2g | 7% |
| Total Sugars 4g | |
| Includes 0g Added Sugars | 0% |
| Protein 3g | |
| Vitamin D 0mcg | 0% |
| Calcium 23mg | 2% |
| Iron 1mg | 6% |
| Potassium 412mg | 8% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 29% Daily Value |
|
UF/IFAS Extension Family Nutrition Program. UF/IFAS Extension Family Nutrition Program Website. Citrus Vegetables. Recipe source: *Adapted from a SNAP-Ed Connection recipe. Available at familynutritionprogram.org. Access date: 09-05-2024.