Zucchini & Corn with Cilantro Recipe

Zucchini & Corn with Cilantro RecipePhoto by: Taste of Home Zucchini & Corn with Cilantro Recipe Rating 4

This crisp and cool side dish is perfect with any Southwestern-themed meal, from tacos to tostadas. —Jeannie Klugh, Lancaster, Pennsylvania

This recipe is:

Quick

Diabetic Friendly

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Zucchini & Corn with Cilantro Recipe
  • Prep/Total Time: 20 min.
  • Yield: 6 Servings
10 10 20

Ingredients

  • 3 medium zucchini, quartered and sliced
  • 2 cups frozen corn
  • 1 teaspoon olive oil
  • 4 teaspoons minced fresh cilantro
  • 2 teaspoons lime juice
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt

Directions

  • In a large skillet, cook zucchini and corn in oil over medium heat for 6-8 minutes or until tender. Remove from the heat. Stir in the remaining ingredients. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 71 calories, 1 g fat (trace saturated fat), 0 cholesterol, 148 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchange: 1 starch.

Originally published as Zucchini & Corn with Cilantro in Simple & Delicious February/March 2011, p22

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Reviews for Zucchini & Corn with Cilantro (2)

Zucchini & Corn with Cilantro Recipe

Zucchini & Corn with Cilantro

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Did you modify it? Would you make it again? Rate it today! >


Reviewed on Apr. 02, 2011 by joniotto

Delicious and simple! Don't skip the fresh cilantro, it really makes the dish! I'll be using this fresh-tasting recipe often.


Reviewed on Mar. 08, 2011 by Ender2006

substituted 1 can drained canned crisp no salt added corn. Watch the zucchini closely! It goes from undercooked to overcooked rapidly. Easy and tasty recipe. Loved the tart flavor and the crunch of the corn.

 
 
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