Zucchini with a zip

With all these thought of hearts and daddy and life in general running around in my disorganized mess of a brain I realized…..I need to post a recipe! See what I mean disorganized, no rhyme or reason behind my line of thinking at all.

I have not posted any sort of yummy goodness in quite a while. As I have been thumbing through the American Heart Association (AHA) website and searching for heart healthy foods the past two days I have heard the same thing over and over….

Fruits….more than 4.5 cups a day (check)

Vegetables….again more than 4.5 cups a day (check)

Small amounts of added sugar…..less than 450 calories/week (check, that is unless you count eating an entire birthday cake all by myself…but, we won’t count that)

Small amounts of sodium….less than 1,500 mg/day (check)

Fiber-rich whole grains….more than 3 one oz servings/day (check)

Oily fish….2 or more 3.5 oz servings/week (Wait one second!!! Who do they think they are talking to, this chicka is a vegetarian doesn’t the AHA know that? Am I really going to have to add ucky yucky fish into my diet just for my heart health, oh yicks scary!!!).

Adding fish to my diet………..well the jury is still out on that one, so in the mean time I am going to let you in on this oh so yummy side dish that does not include any sort of animal, but will make you dance a gig in your kitchen when you take that first bite……..it is that scrumptious.

South of the boarder Zucchini

You will need a host of heart healthy ingredients to make this dish sizzle.



1 tablespoon light margarine
2 small zucchini (approximately 6 oz each)
1 cup frozen whole kernel corn
2 medium garlic cloves, minced
1 medium fresh jalapeno pepper, seeded
1 can (4.5 oz) chopped green chiles
½ teaspoon ground cumin
¼ teaspoon pepper

Let’s get started…….before you fire up the stove top make sure all your veggies are cut up, measured, and ready to be added to a warm margarine glazed skillet.

Slice the two zucchini crosswise into ¼ inch pieces and set aside. Measure out the corn and set aside with the zucchini. Cut the jalapeno, discard the seeds and rid and finish chopping it up.

In a medium nonstick skillet, melt the margarine over medium-high heat.



If you are feeling a little wild shake the skillet a bit as the margarine rolls around, if you are a dainty cook in the kitchen gentle swirl the margarine with a wooden spoon, and still yet if you are a disorganized mess find whatever means suite your fancy just make sure the melted margarine coats the bottom of the skillet in its entirety.

Add the zucchini,


garlic, jalapeno,


green chiles,


and corn.


Stir regularly to blend the ingredients and flavors. Cook for 7-9 mins. until the zucchini is slightly tender and lightly browned.

Sprinkle with cumin and pepper, stir gently.


Serve as a side to any chosen creature of the sea your eating as a main dish. I on the other hand add it to a serving of brown rice.



Enjoy,
Jen