Zucchini and Corn - KNEP - Kentucky Nutrition Education Program


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.


  • 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


  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.

Make it a Meal

  • Grilled chicken
  • Zucchini and Corn
  • Fresh sliced peaches
  • Whole wheat bread
  • Low-fat milk
Source: Elizabeth Buckner, Extension Specialist University of Kentucky Cooperative Extension Service


  • 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