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Zucchini with Corn and Peppers
25 min prep time
12 min cook time
8servings
Recipe by
Robyn Webb, MS, LN
Photo by
Kyle Dreier
How to Make Zucchini with Corn and Peppers
This side dish is a perfect way to use all those zucchini and peppers from your summer garden, or haul from the Farmer’s Market. With just a little kick, this dish is easy to pull together and works well with grilled fish or chicken.
25 min prep time
12 min cook time
8servings
1 cup
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Step-By-Step Instructions:
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In a large skillet, heat the oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic and red and jalapeño peppers and sauté for 2 minutes.
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Add the zucchini and sauté for 3 to 4 minutes. Add the corn to the skillet and sauté for 2 to 4 minutes. Season with the salt and black pepper.
Nutrition facts
8 Servings
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Serving Size
1 cup
- Amount per serving Calories 75
- % Daily value*
-
Total Fat
3g
4%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 160mg 7%
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Total Carbohydrate
10g
4%
- Dietary Fiber 2g 7%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 2g
- Potassium 370mg 8%
Ingredients
black pepper
1/4 tsp
salt
1/2 tsp
ears corn (husked, silks removed, kernels sliced off cob (1 1/2 cups kernels))
2 whole
zucchini (thinly sliced)
4 med
jalapeño pepper (seeded and minced)
1/2 whole
red bell pepper (cored, seeded, and diced)
1 med
garlic (minced)
2 clove
onion(s) (chopped)
1 med
olive oil
1 1/2 tbsp
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