Corn Zucchini Saute Recipe

5 4 6
Corn Zucchini Saute Recipe
Corn Zucchini Saute Recipe photo by Taste of Home
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Corn Zucchini Saute Recipe

Read Reviews
5 4 6
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3/4 cup chopped sweet onion
  • 3 tablespoons olive 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; cook 1 minute longer. Add 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.
Originally published as Corn Zucchini Saute in Taste of Home December/January 2005, p53

Nutritional Facts

3/4 cup: 256 calories, 15g fat (4g saturated fat), 15mg cholesterol, 535mg sodium, 21g carbohydrate (9g sugars, 4g fiber), 7g protein.

  • 3/4 cup chopped sweet onion
  • 3 tablespoons olive 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
  1. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally.
  2. 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.
Originally published as Corn Zucchini Saute in Taste of Home December/January 2005, p53

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YOYA122561 User ID: 714094 150143
Reviewed May. 7, 2012

"I made this for a family potluck, doubled the recipe and it had great compliments."

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aneusbaum User ID: 4459649 155107
Reviewed Apr. 13, 2010

"Delicious, we loved it!"

MY REVIEW
KrisGrij User ID: 1573729 102225
Reviewed Nov. 2, 2008

"I wanted to add that I used red onion for color and I also omitted the cheddar cheese- that dumps 115 calories and 9g of fat per serving!! Also, using fresh corn instead of canned reduces the sodium by leaps and bounds!!"

MY REVIEW
KrisGrij User ID: 1573729 135998
Reviewed Oct. 8, 2008

"I made this last night as a way for my 5 year old to try a new veggie- zucchini. She tried it and ate it! I even packaged up the leftovers for my lunch today! Yum!"

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