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Zucchini & Corn with Cilantro Recipe

Zucchini & Corn with Cilantro Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Zucchini & Corn with Cilantro

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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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