olive oil vegetable spray
1 garlic clove, pressed or minced
2 scallions, white part only, thinly sliced
1 lb. small zucchini, diced
1/2 C. frozen corn kernels
1 sprig fresh cilantro, chopped
freshly ground pepper to taste
6 lettuce C. from Boston or romaine lettuce
2 medium tomatoes, 8 oz. seeded and chopped
sprigs of cilantro for garnish (optional)

Spray a nonstick skillet with cooking spray. Over medium heat, saut� the garlic and scallions for 2 minutes. Raise the heat to high and add the zucchini and corn. Stir constantly for 2 minutes until the zucchini is hot, but still crisp. Reduce the heat to medium. Add the cilantro and pepper. Stir to combine and cook for another 30 seconds. Remove from heat. To serve, place a lettuce cup on each plate. Pile the warm vegetables into the cups and top with chopped tomatoes. Garnish with cilantro sprigs, if using.

Yield: 6 servings
Calories: 34
Fat: 0g
Fiber: 2g