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Zucchini Corn Saute

By: Barbara Lundgren  
"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"

Rating: This weblink has been rated 4 times with an average star rating of 3.8 Read Reviews (2)

Rate/Review | 135 people have saved this

Prep Time:
5 Min
Cook Time:
10 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 1/2 cups sliced zucchini (1/4 inch thick)
  • 1/4 cup diced onion
  • 1 tablespoon olive or canola oil
  • 1 1/2 cups fresh or frozen corn, thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon pepper

Directions

  1. 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.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 104 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 307 mg sodium, 16 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2008 by CRAZY4SUSHI 
Needs more flavor. Definitely more cumin. Maybe some garlic. I did sprinkle with a crumbly... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2008 by DiablosMom 
This was so simple and I enjoyed the fresh vegetable flavors without too many other competing... MORE

 
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