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Zucchini & Corn with Cilantro

This crisp and cool side dish is perfect with any Southwestern-themed meal, from tacos to tostadas. —Jeannie Klugh, Lancaster, Pennsylvania
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 3 medium zucchini, quartered and sliced
  • 2 cups frozen corn
  • 1 teaspoon olive oil
  • 4 teaspoons minced fresh cilantro
  • 2 teaspoons lime juice
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt


  • In a large skillet, cook zucchini and corn in oil over medium heat for 6-8 minutes or until tender. Remove from the heat. Stir in the remaining ingredients.
Nutrition Facts
2/3 cup: 71 calories, 1g fat (0 saturated fat), 0 cholesterol, 148mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch.

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Average Rating:
  • lmmanda
    Apr 8, 2014

    I really liked this. I added a little more lemon pepper than it called for.

  • lisagcjackson
    May 26, 2013

    No comment left

  • joniotto
    Apr 2, 2011

    Delicious and simple! Don't skip the fresh cilantro, it really makes the dish! I'll be using this fresh-tasting recipe often.

  • Ender2006
    Mar 8, 2011

    substituted 1 can drained canned crisp no salt added corn. Watch the zucchini closely! It goes from undercooked to overcooked rapidly. Easy and tasty recipe. Loved the tart flavor and the crunch of the corn.