Corn Zucchini Saute Recipe
Corn Zucchini Saute Recipe photo by Taste of Home

Corn Zucchini Saute Recipe

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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

1 serving (3/4 cup) equals 256 calories, 15 g fat (4 g saturated fat), 15 mg cholesterol, 535 mg sodium, 21 g carbohydrate, 4 g fiber, 7 g protein.

Directions

  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

Nutritional Facts

1 serving (3/4 cup) equals 256 calories, 15 g fat (4 g saturated fat), 15 mg cholesterol, 535 mg sodium, 21 g carbohydrate, 4 g fiber, 7 g protein.

Reviews for Corn Zucchini Saute

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed May. 7, 2012

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

MY REVIEW
Reviewed Apr. 13, 2010

Delicious, we loved it!

MY REVIEW
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
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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