Spiced Summer Vegetables


2 teaspoons canola oil 

1 medium onion, chopped

11/2 pounds zucchini, cut into chunks (about 2 large or 3 medium zucchini)

2 medium tomatoes, cored and diced

21/2 cups of corn kernels, fresh, cooked

2 tablespoons lime juice

3 teaspoons chili powder

1/2 teaspoon black pepper or to taste

  1. Wash and prepare vegetables. 
  2. In a large, deep skillet or wide saucepan, heat oil over medium heat. 
  3. Sauté onion until soft. 
  4. Add remaining ingredients. 
  5. Heat over medium heat until bubbles form. 
  6. Cook uncovered, stirring often, until zucchini is slightly tender, about 10 minutes. 
  • If fresh corn is not available, use canned or frozen. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 70

Fruits and Vegetables: 1 cup

Fat: 2 g

Fiber: 2 g

Sodium: 15 mg


This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see http://ag.umass.edu/civil-rights-information/civil-rights-information-resources.