Zucchini-And-Corn Sauté

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.

Yield: 7 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 39
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Protein: 1.4g
  • Carbohydrate: 6.1g
  • Cholesterol: 0mg
  • Iron: 0.4mg
  • Sodium: 89mg
  • Calories from fat: 33%
  • Fiber: 1.4g
  • Calcium: 11mg


  • 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


  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.

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 www.choosemyplate.gov.

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