Zucchini Corn Saute Recipe
- 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
- 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.
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.
Reviews for Zucchini Corn Saute
"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."
"I follow the Weight Watchers menu plans, & this is only 3 PPs, & it's very tasty."
"I thought this was really delicious and quick to make. I used frozen Silver Queen corn. I'll definitely make this again."
"My husband really loved this, and he doesn't like zucchini. Sauted squash has long been a favorite of mine."
"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."