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Corn Zucchini Saute Recipe

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This side makes a colorful accompaniment to the pork chops or to any Mexican-style meal. I've loved this dish since I was a child.—Sylvia Sonnenburg, Sonnenburg, Oregon

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4 Servings
Prep/Total Time: 30 min.

Ingredients

3/4 cup chopped sweet onion
3 tablespoons Crisco® Light Olive Oil or Canola Oil
2 garlic cloves, minced
3 medium zucchini, quartered lengthwise and sliced
1 plum tomatoes, seeded and chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1/4 cup water
1 tablespoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Directions

In a large skillet, saute onion in oil until tender. Add garlic; saute for 1 minute. Add the zucchini and tomato. Cook for 5 minutes, stirring occasionally.
Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted. Yield: 4 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 256 calories, 15 g fat (4 g saturated fat), 15 mg cholesterol, 535 mg sodium, 21 g carbohydrate, 4 g fiber, 7 g protein.

Corn Zucchini Saute published in Taste of Home December/January 2005, p53

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