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This zucchini and corn saut? is a great way to use two of the season’s most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Ingredients
- ¼ cup butter
- ½ small white onion, finely diced
- 3 small zucchinis, diced
- 3 ears corn, husks and silk removed
- sea salt and freshly ground black pepper to taste
Directions
Step 1
Heat butter in a large skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in hot butter until translucent, about 5 minutes.
Step 2
Cut kernels from ears of corn. Add kernels and zucchini to onion in the skillet; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and black pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 178 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat7g | 37% |
| Cholesterol31mg | 10% |
| Sodium181mg | 8% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber3g | 11% |
| Total Sugars4g | |
| Protein4g | |
| Vitamin C20mg | 102% |
| Calcium21mg | 2% |
| Iron2mg | 9% |
| Potassium434mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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