1 Tbsp Sunflower Oil 2 medium carrots, sliced Zucchini, 2 cups, diced Sweet Corn, 2 ears fresh, cut off cob .5 tsp salt 1 tsp garlic powder 2 tsp parmesan cheese 1/4 cup lowfat milk
Warm up sunflower oil over medium high heat. Saute carrots for three minutes, add zucchini and corn with garlic powder salt and parmesan cheese. Saute for an additional 4 minutes or until veggies are tender crisp. When you have about a minute left to go add 1/4 cup of lowfat milk and cook for 1 more minute. 4 servings - slightly under 1 cup each.
Number of Servings: 4
Recipe submitted by SparkPeople user LIVING4TODAY.