Zucchini and Corn Saute Recipe
Zucchini and Corn Saute Recipe photo by Taste of Home

Zucchini and Corn Saute Recipe

Publisher Photo
I fix this vegetable side dish often to put a big crop of zucchini to good use. Corn and bell peppers add color and flair. It goes great with any summer meal, but I always serve it with roast pork. -Vera Reid, Laramie, Wyoming
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 10 servings

Ingredients

  • 2 medium zucchini, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 2 to 3 tablespoons canola oil, optional
  • 2 cups fresh or frozen corn
  • 1 teaspoon garlic salt, optional
  • 1/2 teaspoon Italian seasoning

Nutritional Facts

One 1/2-cup serving (prepared with nonstick cooking spray instead of oil and without salt) equals 48 calories, 1 g fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 11 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.

Directions

  1. In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender. Yield: 10 servings.
Originally published as Zucchini and Corn Saute in Taste of Home June/July 1998, p39

Nutritional Facts

One 1/2-cup serving (prepared with nonstick cooking spray instead of oil and without salt) equals 48 calories, 1 g fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 11 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.

Reviews for Zucchini and Corn Saute

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Reviewed Oct. 22, 2009

"Made it for my family this past summer. They really liked it. Just had a phone call asking for the recipe. Used olive oil and fresh basil."

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