Corn Zucchini Medley Recipe
"I concocted this fresh-tasting side dish when I needed to use zucchini and a little leftover spaghetti sauce," recalls Mary Ann Pals of Chesterton, Indiana. The colorful combination is a mere 31 cents per serving and on the table in minutes.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 2 tablespoons butter
- 1/8 teaspoon pepper
- 1/4 cup chopped onion
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon dried basil
- 1 cup frozen corn
- 2 small zucchini cubed
- 1/4 cup spaghetti sauce
- Carbohydrate 10.3882437006468 g
- Cholesterol 24.2353125065405 mg
- Fat 9.20451958980539 g
- Fiber 1.3566629173863 g
- Protein 3.55478852775208 g
- Saturated Fat 5.54310273794176 g
- Serving Size 1 1 serving (76g)
- Sodium 159.410548896051 mg
- Sugar 9.03158078326052 g
- Trans Fat 0.606808525013152 g
- Calories 132 calories
Directions In a saucepan, saute the zucchini, corn and onion in butter until tender. Stir in spaghetti sauce and seasonings; heat through. Stir in the cheese until melted. Yield: 4 servings. Originally published as Zucchini Corn Medley in Quick Cooking September/October 2000, p51 Nutritional Facts 1 serving (3/4 cup) equals 137 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 476 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
