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Lemon Corn and Zucchini

 Lemon Corn and Zucchini
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
4 ServingsPrep/Total Time: 15 min.


  • 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.
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.