Mexican zucchini bowl

Ingredients

• Zucchini

  Summer squash, includes skin, cooked, boiled, drained, without salt

  1 cup, sliced or 180g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ½ cup or 82g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Onions

  Raw

  ½ cup, sliced or 58g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Garlic powder

  Spices

  2 tbsp or 19g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

Directions

1. Cook the rice following the directions on the bag, usually 1 cup of water for each cup of rice and let it steam when is done cooking so the rice gets moist and fluffy.
2. Slice the zucchini, peppers, onion and tomatoes.
3. In a skillet pan on medium heat drop the oil, onions and peppers, wait for the onions to be translucent or fragant, then add the rest of the veggies you sliced and the corn, stir occasionally.
4. While cooking add the salt, pepper and garlic powder to taste, stir again and stop the heat when the zucchini is roasted.
5. Serve in a bowl with a bed of rice and cilantro on top.

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