Corn Zucchini Saute Recipe
This side makes a colorful accompaniment to the pork chops or to any Mexican-style meal. I've loved this dish since I was a child.—Sylvia Sonnenburg, Sonnenburg, Oregon
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/4 cup water
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1/2 cup shredded cheddar cheese
- 1 tablespoon dried parsley flakes
- 3/4 cup chopped sweet onion
- 1 can (15-1/4 ounces) whole kernel corn drained
- 3 medium zucchini quartered lengthwise and sliced
- 1 plum tomatoes seeded and chopped
- Carbohydrate 0.957336149928359 g
- Cholesterol 17.325 mg
- Fat 8.02676292577259 g
- Fiber 0.170925918570116 g
- Protein 4.30094580532692 g
- Saturated Fat 3.83214922290649 g
- Serving Size 1 1 serving (36g)
- Sodium 105.200722757708 mg
- Sugar 0.786410231358244 g
- Trans Fat 0.356320424709928 g
- Calories 92 calories
Directions In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally. Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted. Yield: 4 servings. Originally published as Corn Zucchini Saute in Taste of Home December/January 2005, p53 Nutritional Facts 1 serving (3/4 cup) equals 256 calories, 15 g fat (4 g saturated fat), 15 mg cholesterol, 535 mg sodium, 21 g carbohydrate, 4 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend
