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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 Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 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 Facts
1 cup: 113 calories, 4g fat (2g saturated fat), 8mg cholesterol, 324mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 2g protein.

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Average Rating:
  • Joscy
    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.

  • vanessa129
    Nov 24, 2011

    This is a staple at our Thanksgiving table every year!