Jon's Corn and Zucchini Recipe - Allrecipes.com
Jon's Corn and Zucchini Recipe
  • READY IN 20 mins

Jon's Corn and Zucchini

Recipe by  

"A real tasty side dish. Top with Parmesan cheese for added flavor."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Melt the butter in a skillet over medium heat. Add the zucchini, onion, sweet corn, black olives, and garlic to the skillet; season with the Cajun seasoning blend. Cook and stir until the vegetables have softened, about 10 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2009

My family really enjoyed this recipe, however I did only use a half a stick of butter instead of a whole.

 
Most Helpful Critical Review
Sep 17, 2011

Different side dish. I had abundandt zucchini from garden, tried this, it was ok. Don't know if I'd make it again.

 

22 Ratings

Jul 24, 2011

This was an easy and delicious side dish. I used half the amount of butter. Also, I sautéed the onion until soft, then added the other vegetables and quickly sautéed them until al dente. It’s a wonderful dish.

 
Mar 19, 2010

This is fantastic and a crowd pleaser! Way too much butter though. I cut the butter to about one tablespoon and it was plenty. I usually serve this with my enchilada's. It's a nice compliment. Enjoy!

 
Jul 26, 2011

This was very tasty. I needed a side dish so I decided to try. Thanks.

 
Jul 31, 2009

Easy with a good amount of flavour. Don't saute too long or corn may go mushy.

 
Aug 22, 2011

The whole family like it a lot. I used less then half of the butter. I used just enough to saute the onion and zucchini. After adding the corn I added some left over white rice and heated it through. Then I topped it off with some shredded parmigiana cheese. I will defiantly make this again.

 
Aug 02, 2011

Zucchini and onion sizes vary, so that could have a bearing on how it turns out. We thought the garlic was a little too strong. Perhaps a larger zucchini would have helped. As others suggested, we used only 1-1/2 Tbsp butter.

 

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Nutrition

  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 395 mg
  • 16%

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

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