Oxmoor House

Zucchini with Corn and Cilantro

Zucchini with Corn and Cilantro RecipePhoto: Oxmoor House


  • 1 teaspoon olive oil
  • 3 1/2 cups cubed zucchini (about 1 pound)
  • 1 cup frozen whole-kernel corn
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

Remove from heat, and stir in cilantro and remaining ingredients.

  • Prep Time:
  • Cook Time:
  • Yield: 4 servings (serving size: 3/4 cup)

Nutritional Information

Calories per serving:62
Calories from fat:23%
Fat per serving:1.6g
Saturated fat per serving:0.2g
Monounsaturated fat per serving:0.9g
Polyunsaturated fat per serving:0.3g
Protein per serving:2.6g
Carbohydrates per serving:12g
Fiber per serving:2.4g
Cholesterol per serving:0.0mg
Iron per serving:0.7mg
Sodium per serving:152mg
Calcium per serving:19mg

Good to Know

Substitute this vegetable medley for salsa and cut total sodium to nearly a tenth. Or swap it for guacamole for one-tenth the fat and half the calories. Serve with baked tortilla chips for a deliciously satisfying snack.

Cooking Light Superfast Suppers