Zucchini and Corn in Cream

Zucchini and Corn in Cream
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    8
    servings

Ingredients

  • 2 tablespoons olive oil, butter or margarine, divided
  • 2 tablespoons all-purpose flour
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 lbs. zucchini (about 5 to 7), cut in quarters then sliced to 3/4-inch chunks
  • 3 plum tomatoes, chopped
  • 1 can (15 1/4 oz.) whole kernel corn, drained
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • Crushed red pepper flakes to taste (optional)
  • Shredded chihuahua or asadero cheese, chopped fresh cilantro or parsley (optional)

Instructions

HEAT 1 tablespoon oil in medium saucepan over medium heat; stir in flour. Gradually add evaporated milk. Cook over medium heat, stirring constantly, until sauce just comes to a boil and thickens. Remove from heat.

COOK onion and garlic in remaining tablespoon oil in large skillet over medium heat for about 3 minutes or until tender. Add zucchini; cover and cook for 8 to 10 minutes or until tender. Add tomatoes; cook an additional 2 minutes. Stir in corn, salt, pepper and cumin; cook until heated through. Add cream sauce to vegetables; cook for 3 minutes or until heated through. Garnish with cheese and cilantro.

Nutritional Information

% Daily Value *

  • Total Fat 7g 11%
  • Saturated Fat 2.5g 13%
  • Cholesterol 15mg 5%
  • Sodium 490mg 21%
  • Carbohydrates 16g 5%
  • Dietary Fiber 3g 12%
  • Vitamin A 2%
  • Vitamin C 70%
  • Calcium 15%
  • Iron 10%
  • Sugars 8g
  • Protein 7g

* Percentage Daily Values are based on a 2000 calorie diet.