Zucchini 'n' Corn Saute Recipe
Zucchini 'n' Corn Saute Recipe photo by Taste of Home

Zucchini 'n' Corn Saute Recipe

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Laramie, Wyoming’s Vera Reid uses corn and peppers to add color and nutrition to this veggie side dish. “It’s so fresh and appealing and complements any meal,” she says.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 1 small zucchini, thinly sliced
  • 1/2 medium sweet red or green pepper, julienned
  • 1 tablespoon canola oil
  • 1/2 cup fresh or frozen corn
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon Italian seasoning

Nutritional Facts

1/2 cup equals 112 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 235 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.


  1. Saute zucchini and red pepper in oil in a small skillet for 3-4 minutes or until crisp-tender. Add the corn, garlic salt and Italian seasoning; saute 3-4 minutes longer or until corn is tender. Yield: 2 servings.
Originally published as Zucchini 'n' Corn Saute in Cooking for 2 Spring 2007, p61

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Reviewed Feb. 4, 2011

"This is a very easy vegetable dish and we thought it was delicious. I think next time I'll double the recipe."

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