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Italian Corn & Zucchini

1 tbsp olive oil
1 small sweet onion, chopped
1 red bell pepper, chopped
2 ears fresh corn, kernels cut off
1 large or 2 small zucchini, sliced
1/4 cup chopped fresh parsley
1/4 tsp ground black pepper
4 tbsp grated Parmesan cheese, divided


1. In a large skillet heat the olive oil over medium heat. Add the onions and bell peppers; cook and stir 3 minutes. Stir in corn and zucchini; cook and stir 5 minutes or until all vegetables are crisp-tender. Remove from heat.

2. Stir in parsley, black pepper and 2 tbsp of the Parmesan cheese. Top with remaining cheese.

Yield: 6 Servings
Serving Size: 2/3 cup

WeightWatchers PointsPlus+ = 2

Nutrition Information:
Calories 90, Total Fat 4.5g, Saturated Fat 1.5g, Cholesterol 5mg, Sodium 90mg, Carbohydrates: 10g,
Fiber 2g, Sugars 4g, Protein 4g, Vitamin A 20 %DV, Vitamin C 35 %DV, Calcium 8 %DV, Iron 4 %DV

Carb Choices: //2
Diet Exchange
1/2 Starch + 1 Vegetable + 1/2 Fat
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PointsPlus+ = 2
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