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

Corn Zucchini Saute Recipe

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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


  • 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

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


  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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Reviewed May. 7, 2012

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

Reviewed Apr. 13, 2010

"Delicious, we loved it!"

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!!"

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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