3.5
2 ratings

Charred Corn and Zucchini Sautée

Ring in summer with a fresh veggie dish

Ring in summer with a fresh and veggie dish.

Notes

* 2 cups frozen corn kernels can be used instead of fresh corn.

Ingredients

  • 4 Tablespoons butter, such as Country Crock Spread
  • 3 ears corn-on-the-cob, corn removed from cob, (about 2 cups)*
  • 1 meduim zucchini, quartered lengthwise then sliced crosswise
  • 3/4 Cups red onion, chopped
  • 1/4 Teaspoon salt
  • Chives and parsley, for garnish, optional

Directions

Melt 2 tablespoons Country Crock Spread in large nonstick skillet over high heat and cook corn, zucchini, and red onion, stirring occasionally, until vegetables are lightly browned and tender, about 5 minutes.

Stir in remaining 2 tablespoons Spread and salt. If desired, garnish with your favorite herbs, such as chives or parsley.

Nutritional Facts
Servings4
Calories Per Serving238
Total Fat14g22%
Sugar3gN/A
Saturated9g43%
Cholesterol35mg12%
Protein4g9%
Carbs28g9%
Vitamin A127µg14%
Vitamin B60.4mg17.9%
Vitamin C16mg27%
Vitamin D0.2µg0.1%
Vitamin E0.4mg2%
Vitamin K3µg4%
Calcium22mg2%
Fiber1g4%
Folate (food)51µgN/A
Folate equivalent (total)51µg13%
Iron0.9mg5%
Magnesium43mg11%
Monounsaturated4gN/A
Niacin (B3)2mg9%
Phosphorus112mg16%
Polyunsaturated0.9gN/A
Potassium444mg13%
Riboflavin (B2)0.1mg8%
Sodium174mg7%
Thiamin (B1)0.2mg14.8%
Trans0.5gN/A
Zinc0.9mg6%