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Mexican Veggies

3 | 6 Reviews
Total Time:Prep/Total Time: 15 min.

Recipe by Patricia Mickelson, San Jose, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 23, 2022

Patricia Mickelson of San Jose, California came up with this oh-so-easy, colorful combination while looking for a veggie side dish to complement her Mexican dinners. Corn, zucchini, salsa and fresh, crunchy flavor make this recipe a keeper!

TEST KITCHEN APPROVED

Mexican Veggies

3 | 6 Reviews Add your review
Yield:2 servings
Prep:5 min
Cook:10 min
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Ingredients

  • 1 medium zucchini, diced
  • 1/2 cup fresh or frozen corn
  • 1/2 cup salsa or picante sauce
Text Ingredients
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Directions

  1. Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through.

Nutrition Facts

3/4 cup: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 284mg sodium, 13g carbohydrate (4g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.