Publisher Photo
Publisher Photo
"I concocted this fresh-tasting side dish when I needed to use zucchini and a little leftover spaghetti sauce," recalls Mary Ann Pals of Chesterton, Indiana. The colorful combination is a mere 31 cents per serving and on the table in minutes.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 small zucchini, cubed
  • 1 cup frozen corn
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 1/4 cup spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1/4 cup shredded cheddar cheese

Directions

In a saucepan, saute the zucchini, corn and onion in butter until tender. Stir in spaghetti sauce and seasonings; heat through. Stir in the cheese until melted. Yield: 4 servings.
Originally published as Zucchini Corn Medley in Quick Cooking September/October 2000, p51

Nutritional Facts

3/4 cup: 137 calories, 9g fat (5g saturated fat), 23mg cholesterol, 476mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 4g protein.

Popular Videos

  • 2 small zucchini, cubed
  • 1 cup frozen corn
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 1/4 cup spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1/4 cup shredded cheddar cheese
  1. In a saucepan, saute the zucchini, corn and onion in butter until tender. Stir in spaghetti sauce and seasonings; heat through. Stir in the cheese until melted. Yield: 4 servings.
Originally published as Zucchini Corn Medley in Quick Cooking September/October 2000, p51

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