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Add a photoServings: 6
Ingredients
- 4 x ears corn sliced into 1/2-inch rounds
- 4 sm zucchini cut into 1/2-inch-slices
- 3 x plum tomatoes coarsely minced (about 1 c.)
- 1 Tbsp. minced fresh oregano
- 1 Tbsp. lemon verbena
- 2 tsp extra virgin extra virgin olive oil salt and black pepper to taste
- 2 Tbsp. shredded mozzarella cheese
Directions
- In a 2-qt saucepan, bring 1/4 c. water to boil over high heat. Add in corn and zucchini, return to a boil, reduce heat, cover, and simmer till crisp-tender - 5 to 6 min; drain well. Add in tomatoes, oregano, lemon verbena, extra virgin olive oil, and salt and pepper, to taste and mix well. Cook, stirring, till heated through - about 1 minute. Transfer to a serving bowl and sprinkle with cheese. Allow dish to sit till cheese begins to heat - about 1 minute.
- NOTES : I use a lot of lemon verbena in recipes because I grow a lot of it in my herb garden. I also grow lemon balm and lemon basil. I like the citrusy essence these plants lend to any number of dishes, but if you do not have an herb garden, basil or possibly marjoram will work well in this dish. (4 g fiber)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 6 servings | |
| Calories 44 | |
| Calories from Fat 8 | 18% |
| Total Fat 0.97g | 1% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 25mg | 1% |
| Potassium 332mg | 9% |
| Total Carbs 8.13g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.76g | 2% |
| Protein 2.51g | 4% |
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