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    11

Zucchini and Poblano Strips in Cream Sauce

  • Prep 20 min
  • Total 20 min
  • Ingredients 11
  • Servings 12

Ingredients

3
tablespoons olive oil
1
medium onion, cut into julienne (matchstick) strips
1
clove garlic, finely chopped
8
small zucchini, diced
1
can (14.5 oz) petite diced tomatoes, drained
1
cup frozen whole kernel corn
4
poblano chiles, roasted, peeled, cut into julienne (matchstick) strips
2
tablespoons chopped fresh cilantro
1/2
cup whipping cream
1/3
cup sour cream
1/2
teaspoon coarse (kosher or sea) salt

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
160mg
7%
Potassium
380mg
11%
Total Carbohydrate
9g
3%
Dietary Fiber
2g
8%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

No change.

Directions

  • 1 In 3-quart saucepan, heat oil over medium-high heat. Stir in onion and garlic. Cook 3 minutes, stirring occasionally, until onion is tender.
  • 2 Stir in zucchini; cook, stirring occasionally, 2 minutes. Stir in tomatoes; bring to a boil. Stir in corn and poblano chiles; cook until vegetables are crisp-tender, about 4 minutes.
  • 3 Stir in cream, sour cream, bouillon and salt; heat through. Stir in cilantro.

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