- 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
- 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
Reviews for Lemon Corn and Zucchini
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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!"