Lemon Corn and Zucchini Recipe
- 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
- 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.
1 cup: 113 calories, 4g fat (2g saturated fat), 8mg cholesterol, 324mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 2g protein.
Reviews for Lemon Corn and Zucchini
"We like zucchini and make often when in season. I would use frozen corn versus canned. Too much sugar in canned corn."
"This is a staple at our Thanksgiving table every year!"