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Zucchini & Corn with Cilantro Recipe
Zucchini & Corn with Cilantro Recipe photo by Taste of Home

Zucchini & Corn with Cilantro Recipe

Publisher Photo
This crisp and cool side dish is perfect with any Southwestern-themed meal, from tacos to tostadas. —Jeannie Klugh, Lancaster, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 3 medium zucchini, quartered and sliced
  • 2 cups frozen corn
  • 1 teaspoon olive oil
  • 4 teaspoons minced fresh cilantro
  • 2 teaspoons lime juice
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt

Nutritional Facts

2/3 cup equals 71 calories, 1 g fat (trace saturated fat), 0 cholesterol, 148 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchange: 1 starch.

Directions

  1. In a large skillet, cook zucchini and corn in oil over medium heat for 6-8 minutes or until tender. Remove from the heat. Stir in the remaining ingredients. Yield: 6 servings.
Originally published as Zucchini & Corn with Cilantro in Simple & Delicious February/March 2011, p22

Nutritional Facts

2/3 cup equals 71 calories, 1 g fat (trace saturated fat), 0 cholesterol, 148 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchange: 1 starch.

Reviews for Zucchini & Corn with Cilantro

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 8, 2014

I really liked this. I added a little more lemon pepper than it called for.

MY REVIEW
Reviewed Apr. 2, 2011

Delicious and simple! Don't skip the fresh cilantro, it really makes the dish! I'll be using this fresh-tasting recipe often.

MY REVIEW
Reviewed Mar. 8, 2011

substituted 1 can drained canned crisp no salt added corn. Watch the zucchini closely! It goes from undercooked to overcooked rapidly. Easy and tasty recipe. Loved the tart flavor and the crunch of the corn.

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