Zucchini with Corn and Cilantro

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)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 7 Minutes

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


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


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.


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.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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