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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"

Rate/Review | Read Reviews (3)

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

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

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.