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

Garden Zucchini & Corn Saute Recipe

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“This is great with any barbecue main dish, and it’s also the perfect filling for a brunch omelet. It’s even good cold as a salad.” —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 medium zucchini, thinly sliced
  • 1/3 cup sliced onion
  • 1-1/2 teaspoons olive oil
  • 3/4 cup fresh whole kernel corn
  • 2 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning

Nutritional Facts

3/4 cup equals 72 calories, 2 g fat (trace saturated fat), 0 cholesterol, 192 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch


  1. In a large skillet, saute zucchini and onion in oil until crisp-tender. Add corn and garlic; saute 2 minutes longer or until vegetables are tender. Sprinkle with sugar, salt and lemon-pepper. Yield: 4 servings.
Originally published as Garden Zucchini & Corn Saute in Simple & Delicious August/September 2010, p52

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Reviewed Dec. 30, 2011

"It was good. Next time I will use a little less zucchini."

Reviewed Oct. 21, 2010

"This was very delish. I will make this again."

Reviewed Aug. 15, 2010

"Delicious! Substituted mushrooms for the corn since we were having corn on the cob already."

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