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Zucchini and Poblano Strips in Cream Sauce

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Zucchini and Poblano Strips in Cream Sauce

Prep 20 min
Total 20 min
Ingredients 11
Servings 12

Ingredients

tablespoons olive oil

medium onion, cut into julienne (matchstick) strips

clove garlic, finely chopped

small zucchini, diced

can (14.5 oz) petite diced tomatoes, drained

cup frozen whole kernel corn

poblano chiles, roasted, peeled, cut into julienne (matchstick) strips

tablespoons chopped fresh cilantro

1/2

cup whipping cream

1/3

cup sour cream

1/2

teaspoon coarse (kosher or sea) salt

Directions

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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

Nutrition Facts

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;