• 3 cups cubed zucchini, preferably with the skin on
  • 1 tsp olive oil, divided
  • 1 small jalapeño OR ½ large jalapeño, chopped, seeds and ribs removed
  • ½ chopped red onion
  • 2 cloves minced garlic
  • 1 cup corn, fresh or frozen
  • 1 cup shelled edamame
  • ¼ tsp dried thyme
  • ¼ tsp salt
  • ½ tsp ground pepper
  • Juice of half a lemon
  • 10 cherry tomatoes, quartered
  • ½ cup fat free feta cheese
  • 2 tbsp fresh basil


Heat a 10 inch skillet or nonstick pan over medium high heat with about ½ tsp olive oil. Add the zucchini and cook 7-8 minutes, stirring every 2 minutes or so until it gets some golden color and the edges soften. Remove to a bowl.
Add another ½ tsp olive oil to skillet with garlic, onion, corn, edamame, jalapeño, thyme, salt and pepper. Cook until the corn and edamame are hot and tender, about 5-6 minutes, stirring often. Stir in zucchini and cherry tomatoes and cook for an additional 1-2 minutes.
Remove from heat. Stir in feta, basil and lemon juice. Serve hot.

Serving Size: ½ cup
Makes 10 servings


Calories 62
Fat 1.3g
Saturated Fat 0.1g
Polyunsaturated Fat 0.1g
Cholesterol 0.4mg
Sodium 193mg
Potassium 233mg
Carbohydrate 8.9g
Fiber 2.5g
Sugar 2.8g
Protein 4.5g

Modified from