Zucchini and Corn Saute

Name: Zucchini and Corn Saute
Prep time: 15 min
Total time: 15 min
Yield: 10 servings.
Ingredients: 2 medium zucchini, thinly sliced; 1 medium green pepper, thinly sliced; 1 medium sweet red pepper, thinly sliced; 2 to 3 tablespoons canola oil, optional; 2 cups fresh or frozen corn; 1 teaspoon garlic salt, optional; 1/2 teaspoon Italian seasoning

I fix this vegetable side dish often to put a big crop of zucchini to good use. Corn and bell peppers add color and flair. It goes great with any summer meal, but I always serve it with roast pork. -Vera Reid, Laramie, Wyoming

Ingredients

2 medium zucchini, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 to 3 tablespoons canola oil, optional
2 cups fresh or frozen corn
1 teaspoon garlic salt, optional
1/2 teaspoon Italian seasoning

Directions

In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender.

Nutrition Facts

1/2 cup: 48 calories, 1g fat (0 saturated fat), 0 cholesterol, 7mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

Originally published as Zucchini and Corn Saute in Taste of Home June/July 1998

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tellateles

Oct 22, 2009

Made it for my family this past summer. They really liked it. Just had a phone call asking for the recipe. Used olive oil and fresh basil.