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Garden Zucchini & Corn Saute

“This is great with any barbecue main dish, and it’s also the perfect filling for a brunch omelet. It’s even good cold as a salad.” —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 2 medium zucchini, thinly sliced
  • 1/3 cup sliced onion
  • 1-1/2 teaspoons olive oil
  • 3/4 cup fresh whole kernel corn
  • 2 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning


  • In a large skillet, saute zucchini and onion in oil until crisp-tender. Add corn and garlic; saute 2 minutes longer or until vegetables are tender. Sprinkle with sugar, salt and lemon-pepper.
Nutrition Facts
3/4 cup: 72 calories, 2g fat (0 saturated fat), 0 cholesterol, 192mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

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Average Rating:
  • zilki
    Dec 30, 2011

    It was good. Next time I will use a little less zucchini.

  • kenna4u
    Nov 13, 2010

    No comment left

  • mreilly615
    Oct 21, 2010

    This was very delish. I will make this again.

  • sfarmer
    Aug 15, 2010

    Delicious! Substituted mushrooms for the corn since we were having corn on the cob already.