Zucchini and Poblano Strips in Cream Sauce

Name: Zucchini and Poblano Strips in Cream Sauce
Prep time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Mexican
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

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Prep 20 min
Total 20 min
Ingredients 11
Servings 12

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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

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.

Nutrition Information

120 Calories, 8g Total Fat, 2g Protein, 9g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 120

Calories from Fat: 70

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;