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Zucchini Corn Saute

 Zucchini Corn Saute
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
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 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

Directions

  • 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.
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.