Lemon Corn and Zucchini
This is a delicious veggie accompaniment to most meals. A combination of lemon and dill offers an elegant taste that's simple to achieve. The colorful medley is great for special occasions or weeknight meals. —Linda Massicotte-Black Coventry, Connecticut
Total TimePrep/Total Time: 15 min.
- 1 small zucchini, halved lengthwise and thinly sliced
- 1/3 cup chopped onion
- 1/4 teaspoon dill weed
- 1 tablespoon butter
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 teaspoons lemon juice
- In a skillet, saute the zucchini, onion and dill in butter until onion is tender. Add corn and lemon juice; cook and stir until heated through.
Nutrition Facts1 cup: 113 calories, 4g fat (2g saturated fat), 8mg cholesterol, 324mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 2g protein.
Originally published as Lemon Corn and Zucchini in Quick Cooking March/April 2005
Jan 17, 2014
We like zucchini and make often when in season. I would use frozen corn versus canned. Too much sugar in canned corn.
Nov 24, 2011
This is a staple at our Thanksgiving table every year!