Mexican zucchini and corn is a low-sodium, low-phosphorus vegetable side with moderate potassium.
Ingredients
Yield:
Yield
8 Servings
- 3 cups summer squash, sliced, such as yellow squash, crookneck squash, zucchini, Mexican squash, or a combination
- ½ cup onion, thinly sliced
- Corn oil, for sautéing
- ½ cup canned diced tomatoes, no salt added
- 1 small can low-sodium corn, drained
- Black pepper, to taste
- ⅓ cup canned evaporated milk
- ½ cup shredded cheddar cheese, loosely measured
- ½ cup chopped green chile, optional
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Directions
Nutritional Information Prep: 15 min, Cook: 19 min, Total: 34 min
- Cook the squash in a double boiler with a small amount of water until tender.
- In a medium saucepan, cook the onion in a small amount of corn oil until translucent.
- Add the tomatoes, corn, and black pepper.
- Once the mixture is heated through and lightly cooked, add the squash and evaporated milk.
- Cook over medium heat until the mixture begins to boil.
- Serve with shredded cheese on top.
Additional Note:
If you do not have potassium restrictions, you may add ½ cup chopped green chile with the tomato and corn. Green chile is not included in the nutrition analysis below.
Serving size: 1/2 Cup
- Calories: 95 kcal
- Carbohydrates: 10 g estimated
- Dietary Fiber: 2 g estimated
- Total Sugars: 4 g estimated
- Protein: 4 g
- Fat: 4 g
- Saturated Fat: 2 g estimated
- Sodium: 59 mg
- Potassium: 263 mg
- Calcium: 85 mg estimated
- Phosphorus: 97 mg
