Side Dish Vegetables Squash Zucchini Fresh Corn and Zucchini Saute 4.8 (363) 272 Reviews 51 Photos This 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. Recipe by Sara B Published on July 1, 2008 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 51 51 51 51 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients ¼ cup butter ½ small white onion, finely diced 3 small zucchinis, diced 3 ears corn, husks and silk removed sea salt to taste freshly ground black pepper to taste Directions Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper. I Made It Print Nutrition Facts (per serving) 178 Calories 13g Fat 17g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 178 % Daily Value * Total Fat 13g 16% Saturated Fat 7g 37% Cholesterol 31mg 10% Sodium 181mg 8% Total Carbohydrate 17g 6% Dietary Fiber 3g 11% Total Sugars 4g Protein 4g Vitamin C 20mg 102% Calcium 21mg 2% Iron 2mg 9% Potassium 434mg 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved