Zucchini and Corn Saute Recipe

Zucchini and Corn Saute Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I fix this vegetable side dish often to put a big crop of zucchini to good use. Corn and bell peppers add color and flair. It goes great with any summer meal, but I always serve it with roast pork. -Vera Reid, Laramie, Wyoming

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Zucchini and Corn Saute Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Zucchini and Corn Saute Recipe

Prep/Total Time: 15 min.

Yield: 10 Servings

15 15

Ingredients

2 medium zucchini, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 to 3 tablespoons canola oil, optional
2 cups fresh or frozen corn
1 teaspoon garlic salt, optional
1/2 teaspoon Italian seasoning

Directions

In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender. Yield: 10 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with nonstick cooking spray instead of oil and without salt) equals 48 calories, 1 g fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 11 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.

Originally published as Zucchini and Corn Saute in Taste of Home June/July 1998, p39