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Zucchini-And-Corn Sauté

Oxmoor House
Yield 7 servings (serving size: 1/2 cup)
If your tired of the same old boring sides, this recipe is for you. Corn and zucchini come together in this unexpected and spectacular supper sauté.


  • 2 teaspoons olive oil
  • 4 cups (1/2-inch) diced zucchini (about 1 pound)
  • 1 cup fresh corn kernels or 1 cup frozen corn kernels, thawed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons thinly sliced green onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 39
  • fat 1.6 g
  • satfat 0.2 g
  • protein 1.4 g
  • carbohydrate 6.1 g
  • cholesterol 0 mg
  • iron 0.4 mg
  • sodium 89 mg
  • caloriesfromfat 33 %
  • fiber 1.4 g
  • calcium 11 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; sauté 5 minutes or until zucchini is tender.

  2. Add parsley and remaining ingredients, and stir well. Cook 1 minute or until thoroughly heated.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Oxmoor House Healthy Eating Collection