Tex Mex Veggies Recipe

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Nutrition

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Total time

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Ingredients:

Serving

Directions:

Cut the ends off the zucchini, and make them into sticks about 2 long. If you are using small zucchini, cutting them into fourths is sufficient, but larger ones should be cut smaller. I cut mine small, but not like matchsticks.
Slice the purple onion in half from top to root. Then slice each half into thin slices.
Add canola oil to a non-stick skillet. Add the squash, onion, and frozen corn to the skillet (I do not use an entire package, just about 1/3 to 1/2 of it.
Season with soy sauce. (This is something you will do to your taste. It takes several Tbsp to maybe a quarter cup, but I think less. I cannot give an exact measurement, because it depends on the volume of your vegetables.
Saute until the vegetables are just past the sweated stage. The zucchini will not be crisp any more, but it won't be mushy.
Just before serving, sprinkle with shredded mozzarella cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	11.35 Kcal (48 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	1.19mg	0%
Potassium	65.95mg	1%
Total Carbs	2.44g	1%
Sugars	1g	4%
Dietary Fiber	0.56g	2%
Protein	0.44g	1%
Vitamin C	3.9mg	7%
Iron	0.1mg	0%
Calcium	7.1mg	1%

Amount Per 100 g
Calories	36.12 Kcal (151 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3.8mg	0%
Potassium	209.93mg	1%
Total Carbs	7.77g	1%
Sugars	3.18g	4%
Dietary Fiber	1.8g	2%
Protein	1.41g	1%
Vitamin C	12.5mg	7%
Iron	0.2mg	0%
Calcium	22.6mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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