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 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.
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!"