Total time: 15 minutes
1 teaspoon olive oil
3 (1 pound) zucchini, cut and cubed
1 (15.25-ounce) can whole kernel corn, no salt added
1 tablespoon chopped fresh cilantro
1 teaspoon fresh lime juice
1/8 teaspoon freshly ground black pepper
In a large nonstick skillet, heat oil over medium-high heat. Add zucchini and corn, stirring occasionally. Cook for 8 minutes or until zucchini is crisp and tender. Stir in cilantro and remaining ingredients for 1 minute. Remove from heat and serve.
Yield: 4 servings (serving size: 3/4 cup).