Read reviews (2)
Rate recipe
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
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013