Zucchini and Corn Saute’
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 2 ears of corn on the cob (if not in season just use frozen)
- 2 small or 1 medium to large zucchini
- 1/2 cup red onion
- salt and pepper to taste
Instructions
- Chop zucchini into lengthwise strips and then dice. For best results, try to cut the zucchini to be the same size as the kernels of corn.
- Dice the onion (medium - around the same size as the other veggies).
- Remove corn kernels from the cob.
- Heat butter and olive oil in a large skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes.
- Cook and stir onion, corn and zucchini in the melted butter until barely tender, about 8 minutes. Season with sea salt and pepper.
Notes
To quickly turn this side dish into a main meal, add a piece of grilled chicken or other protein.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 155 |
| % Daily Value* | |
| Total Fat 13.1g | 17% |
| Saturated Fat 4.7g | 24% |
| Cholesterol 15mg | 5% |
| Sodium 49mg | 2% |
| Total Carbohydrate 10.4g | 4% |
| Dietary Fiber 1.9g | 7% |
| Total Sugars 2.8g | |
| Protein 1.9g | |
| Vitamin D 4mcg | 20% |
| Calcium 15mg | 1% |
| Iron 0mg | 2% |
| Potassium 257mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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