Zucchini & Corn with Cilantro
Total TimePrep/Total Time: 20 min.
- 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 Facts2/3 cup: 71 calories, 1g fat (0 saturated fat), 0 cholesterol, 148mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch.
Apr 8, 2014
I really liked this. I added a little more lemon pepper than it called for.
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.
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.
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