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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 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


  • 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.
Nutrition Facts
3/4 cup: 104 calories, 4g fat (1g saturated fat), 0 cholesterol, 307mg sodium, 16g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

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Average Rating:
  • DuckyD
    Sep 17, 2016

    No comment left

  • Millie28
    Apr 14, 2014

    This was quick, easy and so good. Added garlic since we like it and it goes with cumin. Will make it again and again. The little I had left over was even better the next day.

  • gailmarie50
    Jun 18, 2013

    No comment left

  • ramsaych6
    Jul 21, 2012

    I follow the Weight Watchers menu plans, & this is only 3 PPs, & it's very tasty.

  • DaniCalifornia
    Jun 4, 2011

    I thought this was really delicious and quick to make. I used frozen Silver Queen corn. I'll definitely make this again.

  • djdespres
    Sep 2, 2009

    My husband really loved this, and he doesn't like zucchini. Sauted squash has long been a favorite of mine.

  • pjh139crosskeys
    Jul 16, 2009

    I added a couple more spices to increase the flavor and nuked the corn with the husk on then peeled and removed from cob to add.

  • angelasandoval
    Aug 22, 2008

    No comment left