Mexican Vegetables
By 30 Minutes or Less
This spicy side dish can be served with chicken or fish.

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  • Prep Time: 20 minutes
Category: Side Dishes
Serves: 6
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red, Yellow/Orange, White, Green


1 onion, chopped

1 Tbsp vegetable oil

1 zucchini, sliced into 1/4-inch thick rounds

1 1/2 cups canned corn, drained

1 16-ounce can diced tomatoes, or 2 cups fresh tomatoes, peeled and diced

1/4 tsp garlic powder

1/4 tsp chili powder

Dash red pepper (optional)


  1. Wash and prepare vegetables.
  2. Cook onion in vegetable oil until tender.
  3. Add zucchini, corn, tomatoes and spices to onion.
  4. Cover and cook over low heat for 15 minutes.

Nutritional Information

  • Calories:    84
  • Carbohydrates:    14g
  • Total Fat:    2.7g
  • Cholesterol:    0mg
  • Saturated Fat:   0.3g
  • Dietary Fiber:    2g
  • % of Calories from Fat:    29%
  • Sodium:    12 mg
  • Protein:    2.2g
  • Recipe Credit
  • UMass Extension Nutrition Education Program



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