Zucchini and Corn Saute Recipe
I fix this vegetable side dish often to put a big crop of zucchini to good use. Corn and bell peppers add color and flair. It goes great with any summer meal, but I always serve it with roast pork.
-Vera Reid, Laramie, Wyoming
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cups fresh or frozen corn
- 1/2 teaspoon italian seasoning
- 2 medium zucchini thinly sliced
- 1 medium green pepper thinly sliced
- 1 medium sweet red pepper thinly sliced
- 2 to 3 tablespoons canola oil optional
- 1 teaspoon garlic salt optional
- Carbohydrate 23.4249225 g
- Cholesterol 0 mg
- Fat 1.4593375 g
- Fiber 2.93587505722046 g
- Protein 3.3392625 g
- Saturated Fat 0.2138465 g
- Serving Size 1 1 serving (91g)
- Sodium 72.71025 mg
- Sugar 20.4890474427795 g
- Trans Fat 0.2349175 g
- Calories 115 calories
Directions In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender. Yield: 10 servings. Originally published as Zucchini and Corn Saute in Taste of Home June/July 1998, p39 Nutritional Facts One 1/2-cup serving (prepared with nonstick cooking spray instead of oil and without salt) equals 48 calories, 1 g fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 11 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable. Print Add to Recipe Box Email a Friend
