A real tasty side dish. Top with Parmesan cheese for added flavor.

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Ingredients

Directions

  • Melt the butter in a skillet over medium heat. Add the zucchini, onion, sweet corn, black olives, and garlic to the skillet; season with the Cajun seasoning blend. Cook and stir until the vegetables have softened, about 10 minutes.

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Nutrition Facts

198.86 calories; 1.87 g protein; 13.57 g carbohydrates; 16.06 g fat; 40.67 mg cholesterol; 394.66 mg sodium.Full Nutrition


Reviews (23)

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Most helpful positive review

07/24/2009
My family really enjoyed this recipe however I did only use a half a stick of butter instead of a whole.
(16)

Most helpful critical review

09/17/2011
Different side dish. I had abundandt zucchini from garden tried this it was ok. Don't know if I'd make it again.
(6)
32 Ratings
  • 5 Rating Star 23
  • 4 Rating Star 6
  • 3 Rating Star 3
07/24/2009
My family really enjoyed this recipe however I did only use a half a stick of butter instead of a whole.
(16)
07/24/2011
This was an easy and delicious side dish. I used half the amount of butter. Also I sautéed the onion until soft then added the other vegetables and quickly sautéed them until al dente. It s a wonderful dish.
(15)
03/19/2010
This is fantastic and a crowd pleaser! Way too much butter though. I cut the butter to about one tablespoon and it was plenty. I usually serve this with my enchilada's. It's a nice compliment. Enjoy!
(10)
01/12/2016
1-12-2016 Prepare this using the ingredients in proportions that appeal to you and this is really really good. For me that meant not measuring and just relying on what looked right to me - less butter less corn (made it easier for Hubs to pick out and push aside given his sensitive innards) and more olives. For a recipe scaled to three servings I was to add just two olives so I wasn't overdoing it when I added more than that! I did use the amount of Cajun seasoning called for and I found I actually could have used more (Slap Ya Mama Cajun Seasoning). Hubs is not a big fan of zucchini but he did enjoy this - nothing wrong with straight zucchini as far as I'm concerned but the embellishment beyond the plain and simple made the difference for him. It looks kind of pretty too colorful and inviting.
(9)
11/05/2011
I had 4 small zucchini in my fridge I didn't know what to do with them. I made a spaghetti and meatball dinner for myself and decided that this as a side dish would be great since I had all the ingredients. I was too lazy to saute so I sliced the zucchini and the red onions and chopped the garlic and everything else and layered it into a glass baking dish and drizzled it with a little olive oil and dotted it with 2 tbs. of butter. (I used frozen corn by the way). I didn't feel like getting my Cajun seasoning so I just sprinkled it with a little salt and pepper. I covered the dish with parchment paper and sealed it with tin foil. This smelled so wonderful baking in a 375 degree oven for 40 minutes. The taste was even better it was great with my meatballs and spaghetti! I was never a big fan of zucchini but I will be making this dish often. The lazy girl that I am will always bake it!
(7)
09/17/2011
Different side dish. I had abundandt zucchini from garden tried this it was ok. Don't know if I'd make it again.
(6)
07/31/2009
Easy with a good amount of flavour. Don't saute too long or corn may go mushy.
(5)
08/02/2011
Zucchini and onion sizes vary so that could have a bearing on how it turns out. We thought the garlic was a little too strong. Perhaps a larger zucchini would have helped. As others suggested we used only 1-1/2 Tbsp butter.
(4)
08/22/2011
The whole family like it a lot. I used less then half of the butter. I used just enough to saute the onion and zucchini. After adding the corn I added some left over white rice and heated it through. Then I topped it off with some shredded parmigiana cheese. I will defiantly make this again.
(3)