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

Zucchini Corn Saute Recipe

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I enjoy ethnic cooking. So I usually serve this quick side dish with baked chile relenos and diced fresh tomatoes. It's also good with a Moroccan-type meal. —Barbara Lundgren of New Brighton, Minnesota
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 4-1/2 cups sliced zucchini (1/4-inch slices)
  • 1/4 cup diced onion
  • 1 tablespoon olive oil
  • 1-1/2 cups fresh or frozen corn, thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon pepper

Nutritional Facts

One serving (3/4 cup) equals 104 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 307 mg sodium, 16 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch 1/2 fat.


  1. In a nonstick skillet, saute zucchini and onion in oil for 4-5 minutes. Stir in corn; saute 2 minutes longer or until vegetables are tender. Sprinkle with salt, cumin and pepper. Yield: 4 servings.
Originally published as Zucchini Corn Saute in Light & Tasty August/September 2003, p29

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Reviewed Apr. 14, 2014

"This was quick, easy and so good. Added garlic since we like it and it goes with cumin. Will make it again and again. The little I had left over was even better the next day."

Reviewed Jul. 21, 2012

"I follow the Weight Watchers menu plans, & this is only 3 PPs, & it's very tasty."

Reviewed Jun. 4, 2011

"I thought this was really delicious and quick to make. I used frozen Silver Queen corn. I'll definitely make this again."

Reviewed Sep. 2, 2009

"My husband really loved this, and he doesn't like zucchini. Sauted squash has long been a favorite of mine."

Reviewed Jul. 16, 2009

"I added a couple more spices to increase the flavor and nuked the corn with the husk on then peeled and removed from cob to add."

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