Zucchini and Corn Saute Recipe
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Zucchini and Corn Saute

By: Vera Reid  
"I fix this vegetable side dish often to put a big crop of zucchini to good use. Corn and bell peppers add color and flair. It goes great with any summer meal, but I always serve it with roast pork. -Vera Reid, Laramie, Wyoming"

Rating: This weblink has been rated 5 times with an average star rating of 4.2 Read Reviews (1)

Rate/Review | 242 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 2 medium zucchini, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 2 tablespoons vegetable oil (optional)
  • 2 cups fresh or frozen corn
  • 1 teaspoon garlic salt
  • 1/2 teaspoon Italian seasoning

Directions

  1. In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender.

Footnotes

  • Nutritional Analysis: One 1/2-cup serving (prepared with nonstick cooking spray instead of oil and without salt) equals 48 calories, 1 g fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 11 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2007 by ccjgil 
This recipe was very good. My husband really liked it. MORE

 
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