Zucchini & Corn with Cilantro

Name: Zucchini & Corn with Cilantro
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings.
Cuisine: Mexican Recipes, Mexican Side Dishes, Mexican Vegetarian Recipes
Ingredients: 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

This crisp and cool side dish is perfect with any Southwestern-themed meal, from tacos to tostadas. —Jeannie Klugh, Lancaster, Pennsylvania

Ingredients

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

Directions

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.

Reviews

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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.
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.