Zucchini and Corn Saute

Zucchini and Corn Saute

"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"
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15 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

  • Ready In

  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.


  • 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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This recipe was very good. My husband really liked it.

Loved this! So simple yet so tasty, we'll have this again.

My family loves this!! I leave out the peppers and add half teaspoon more Italian seasoning to this dish-Excellent!

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