Lemon Corn and Zucchini Recipe
Lemon Corn and Zucchini Recipe photo by Taste of Home

Lemon Corn and Zucchini Recipe

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This is a delicious veggie accompaniment to most meals. A combination of lemon and dill offers an elegant taste that's simple to achieve. The colorful medley is great for special occasions or weeknight meals. —Linda Massicotte-Black Coventry, Connecticut
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1 small zucchini, halved lengthwise and thinly sliced
  • 1/3 cup chopped onion
  • 1/4 teaspoon dill weed
  • 1 tablespoon butter
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 teaspoons lemon juice

Nutritional Facts

1 serving (1 cup) equals 113 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 324 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein.


  1. In a skillet, saute the zucchini, onion and dill in butter until onion is tender. Add corn and lemon juice; cook and stir until heated through. Yield: 4 servings.
Originally published as Lemon Corn and Zucchini in Quick Cooking March/April 2005, p37

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Reviewed Jan. 17, 2014

"We like zucchini and make often when in season. I would use frozen corn versus canned. Too much sugar in canned corn."

Reviewed Nov. 24, 2011

"This is a staple at our Thanksgiving table every year!"

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