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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 413.2
  • Total Fat: 8.3 g
  • Cholesterol: 16.4 mg
  • Sodium: 413.1 mg
  • Total Carbs: 74.5 g
  • Dietary Fiber: 15.5 g
  • Protein: 20.1 g

View full nutritional breakdown of Corn and Zucchini Saute calories by ingredient
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Corn and Zucchini Saute

Submitted by: POCKET2003

Introduction

A great way to use leftover sweet corn and some of the millions of zucchini that come from the garden each summer. A great way to use leftover sweet corn and some of the millions of zucchini that come from the garden each summer.
Number of Servings: 1

Ingredients

    2 ears of sweet corn (leftover or uncooked, either will work)
    .5 medium tomato - diced
    1 medium zucchini diced
    .25 C chopped onion (red, white, yellow, shallots, whatever you have on hand)
    1 clove garlic, pressed or chopped finely
    2 sprigs of fresh oregano (fresh is soooo much better here, but you can use dried in a pinch)
    .33 C chickpeas
    1 oz. skim mozarella cheese, shredded

Tips

Add more tomatoes if you prefer.


Directions

My grandma's y way to slice the corn off the cob is to place it in the center of a bundt pan. The cone in the center will hold the ear of corn upright while you slice downward with your knife to slice off the kernels. The bundt pan catches the kernels as they fall with no mess!
Basically, you can throw everything (except the cheese) together into a preheated non-stick skillet on medium high and cook until everything is warmed through or as al dente as you prefer your veggies to be. Add the cheese at the end and serve.

Serving Size: This makes one large serving as a main course or smaller portions as a side dish.

Number of Servings: 1

Recipe submitted by SparkPeople user POCKET2003.






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