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Zucchini-Corn Sauté

Zucchini-Corn Sauté
Makes:
4
Prep Time:
15
minutes
Total Time:
23
minutes
Dairy FreeLow CalorieLow FatLow SodiumVegetarian
based on
2 reviews
This Zucchini-Corn Sauté is a four-vegetable medley that makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops, or roasted chicken and turkey.

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 3 cups (about 3 medium) sliced zucchini
  • 1/2 cup chopped red onion
  • 1/8 teaspoon crushed red pepper (optional)
  • 1 1/2 cups loose-pack frozen whole-kernel corn
  • 1 medium tomato, seeded and chopped
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme, crushed

Directions:

HEAT oil in large, nonstick skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and ground black pepper, if desired.


Reviews:

Review This Recipe
  •  Star(s)

    Zucchini-corn saute

    Lori C from Marlboro, NJ

    Served this dish at my labor day barbeque and everyone really loved it. I just needed to add a little salt to bring out the flavors.

  •  Star(s)

    Zucchini-Corn Saute

    Edna Hakenson from Las Cruces, NM

    Delicious! One of the best zucchini recipes I've had.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 120
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 0.5g (3% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 20mg (1% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 6g
  • Protein: 4g
  • Vitamin A: 15% of DV
  • Vitamin C: 60% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Zucchini-Corn Sauté

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 cups (about 3 medium) sliced zucchini
  • 1/2 cup chopped red onion
  • 1/8 teaspoon crushed red pepper (optional)
  • 1 1/2 cups loose-pack frozen whole-kernel corn
  • 1 medium tomato, seeded and chopped
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme, crushed

 

Directions

HEAT oil in large, nonstick skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and ground black pepper, if desired.

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