2 tblsp. olive oil
1 small yellow onion
1 tsp. garlic, minced
1 jalapeno pepper, chopped
2 pounds zucchini, sliced in half rounds
1/2 cup corn kernels
1/2 tsp. Bioforce Herbamare or salt
1/2 tsp. chili powder

Heat olive oil in large skillet. Add onion, peppers and garlic. Saute until onion softens. Add zucchini and corn. Mix with onions and peppers. Add Herbamare and chili powder and mix thoroughly. Cook over high heat while stirring until zucchini begins to soften. Reduce heat to medium and cover loosely. Cook until tender, stirring every few minutes.

6 servings:
Cal 80, Fat 5, Carb 8.5, Fiber 2, Protein 2, Net Carbs 6.5