Ingredients and Weight:
- Zucchini (1 lb), cut into 1-inch cubes
- Whole kernel corn (1 cup)
- Onion (1/2 cup), chopped
- Tomatoes (1 lb), diced
- Garlic (2 cloves), minced
- Vegetable broth (1 cup)
- Salt and pepper to taste
- Optional: Fresh cilantro for garnish
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat a large skillet over medium heat.
- Add zucchini, corn, onion, and tomatoes to the skillet. Cook for 5 minutes, or until the vegetables start to soften.
- Stir in garlic and cook for 1 minute more.
- Pour in vegetable broth and season with salt and pepper. Bring to a simmer and cook for 10 minutes, or until the vegetables are tender.
- Garnish with fresh cilantro, if desired.
Nutritional Information:
(per serving)
- Calories: 120
- Fat: 3g
- Carbohydrates: 20g
- Protein: 5g
Dish Characteristics:
- Vibrant and colorful
- Fresh and flavorful
- Perfect for a summer meal
- Easily customizable with other vegetables
User Comments:
- "This dish was absolutely delicious! The tomatoes gave it a wonderful depth of flavor."
- "I loved the healthy and fresh taste of this recipe. It's a great way to use up summer vegetables."
- "I added some chopped red bell pepper and it added a nice sweetness to the dish."
- "I served this with grilled chicken and it was a perfect pairing."
- "I've made this recipe several times and it's always a hit with my family and friends."
Special Precautions and Tips:
- If you don't have vegetable broth, you can substitute water.
- You can use any type of tomatoes you like.
- This dish is also great served cold, as a salad.
- To make it a bit spicier, add a pinch of red pepper flakes.
