Options

Format:
Include:
PRINT
See more
Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House JANUARY 2002

  • Yield: 7 servings (serving size: 1/2 cup)

Ingredients

  • 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

Preparation

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

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

Note:

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.

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
advertisement

Go to full version of

Zucchini-And-Corn Sauté recipe

advertisement