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Photo of Corn, zucchini & tomatoes with cilantro by WW

Corn, zucchini & tomatoes with cilantro

1
Points® value
Total Time
24 min
Prep
10 min
Cook
14 min
Serves
4
Difficulty
Easy
To make a company-worthy dinner, spoon the veggies onto a plate, then top with a zero Points grilled salmon fillet or skinless boneless chicken breast.

Ingredients

Olive oil

1 tbsp(s)

Onion

1 medium, chopped

Garlic

1 clove(s), large, minced

Jalapeño pepper

1 medium, seeded and minced

Frozen corn

10 oz, package or 1 1/2 cups fresh corn kernels from 2 ears

Zucchini

1 medium, chopped

Red bell pepper

1 medium, chopped

Ground cumin

1 tsp(s)

Cherry tomatoes

1 cup(s), halved

Cilantro

2 tbsp(s), chopped

Fresh lime juice

1 tbsp(s)

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Instructions

  1. Heat oil in large skillet over medium-high heat; add onion, garlic, and jalapeño. Cook, stirring often, until softened, about 5 minutes.
  2. Add corn, zucchini, bell pepper, and cumin; cook, stirring often, until softened, 7–8 minutes. Stir in cherry tomatoes and cook just until warmed through, about 1 minute.
  3. Remove from heat and stir in cilantro, lime juice, salt, and pepper.
  4. Serving size: 1 cup

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