Zucchini with Corn and Cilantro

Oxmoor House
Zucchini with Corn and Cilantro Recipe
Photo: Oxmoor House
Use this vegetable medley as a fresh substitute for salsa or guacamole salad on a Tex-Mex fiesta plate.
4 servings (serving size: 3/4 cup)


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1 teaspoon olive oil
3 1/2 cups cubed zucchini (about 1 pound)
1 cup frozen whole-kernel corn
1 tablespoon chopped fresh cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


Prep: 6 Minutes
Cook: 7 Minutes

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

Remove from heat, and stir in cilantro and remaining ingredients.

Created date

April 2008

Nutritional Information

Calories 62
Caloriesfromfat 23 %
Fat 1.6 g
Satfat 0.2 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 2.6 g
Carbohydrate 12 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 152 mg
Calcium 19 mg