Lemon Corn and Zucchini Recipe

Lemon Corn and Zucchini Recipe photo by Taste of Home

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This is a delicious veggie accompaniment to most meals. A combination of lemon and dill offers an elegant taste that's simple to achieve. The colorful medley is great for special occasions or weeknight meals. —Linda Massicotte-Black Coventry, Connecticut

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Lemon Corn and Zucchini Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

5 10 15

Ingredients

1 small zucchini, halved lengthwise and thinly sliced
1/3 cup chopped onion
1/4 teaspoon dill weed
1 tablespoon butter
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons lemon juice

Directions

In a skillet, saute the zucchini, onion and dill in butter until onion is tender. Add corn and lemon juice; cook and stir until heated through. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 113 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 324 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Lemon Corn and Zucchini in Quick Cooking March/April 2005, p37