Zucchini and Corn - KNEP - Kentucky Nutrition Education Program

Recipes

Zucchini and Corn

Servings:6Serving Size:3/4 cups
Zucchini and corn

Nothing tastes like summer as much as fresh corn on the cob. This corn from the cob gets a tasty lift from fresh zucchini and tomato. Leftovers make a great snack.

Ingredients:

  • ⅓ cup sliced green onion
  • 2 tablespoons margarine
  • 4 cups fresh corn, cut from cob
  • 1 large zucchini cut into ¼ inch slices
  • 1 medium tomato, peeled and chopped
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • ⅛ teaspoon pepper

Directions:

  1. Sauté onion in margarine until tender.
  2. Stir in corn and zucchini and cook 10 minutes until tender.
  3. Add tomato, parsley and seasonings and cook until heated.
Source: Elizabeth Buckner, Extension Specialist University of Kentucky Cooperative Extension Service

Tips

  • Choose vegetables rich in color. Brighten your plate with red, orange, or dark green veggies. They are full of vitamins and minerals.
  • Wash melons and all fresh fruits before slicing.

Nutrition facts per serving: 120 calories; 5 g total fat; 1 g saturated fat; 0.5 g trans fat; 0 mg cholesterol; 250 mg sodium; 19 g carbohydrate; 2 g fiber; 3 g protein; 10% Daily Value of vitamin A; 25% Daily Value of vitamin C; 4% Daily Value of Iron