MENU
JOIN
Mexican Cornbread Mexican Cornbread
Mexican Lasagna Mexican Lasagna
Mexican Casserole Mexican Casserole
Mexican Cabbage Roll Soup Mexican Cabbage Roll Soup
Mexican Corn Dip Mexican Corn Dip
Mexican Pork Chops Mexican Pork Chops
Mexican Chicken and Rice Mexican Chicken and Rice
Mexican Rice Mexican Rice
Mexican Pork & Pinto Beans Mexican Pork & Pinto Beans
Mexican Bean Soup Mexican Bean Soup
Mexican Rice Salad Mexican Rice Salad
Mexican Pork Mexican Pork
Mexican Couscous Mexican Couscous
Presto Mexican Peppers Presto Mexican Peppers
Corny Mexican Salad Corny Mexican Salad
Mexican Beef Mexican Beef
Mexican Potatoes Mexican Potatoes
Mexican Stew Mexican Stew
Mexican Vegetable Pizza Mexican Vegetable Pizza

Mexican Veggies

0 | 0 Reviews
Total Time:Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Patricia Mickelson, San Jose, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 23, 2022

Patricia Mickelson of San Jose, California came up with this oh-so-easy, colorful combination while looking for a veggie side dish to complement her Mexican dinners. Corn, zucchini, salsa and fresh, crunchy flavor make this recipe a keeper!

TEST KITCHEN APPROVED

Mexican Veggies

0 | 0 Reviews Add your review
Yield:2 servings
Prep:5 min
Cook:10 min
Save Saved Saving print

Ingredients

  • 1 medium zucchini, diced
  • 1/2 cup fresh or frozen corn
  • 1/2 cup salsa or picante sauce
Text Ingredients
Shop Recipe

Directions

  1. Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through.

Nutrition Facts

3/4 cup: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 284mg sodium, 13g carbohydrate (4g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
Loading Popular in the Community