Corn, zucchini & tomatoes with cilantro
1
Points®
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.