Here’s a great way to showcase that abundant zucchini crop from your garden, in a flavorful sauté with onions, corn and tomatoes.
Mexican Zucchini and Corn
- Prep Time 10 min
- Total 30 min
- Servings 6
- Ingredients 8
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 3 medium zucchini, cut into 1/2-inch slices
- 1 package (10 ounces) frozen whole kernel corn
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (28 oz) Progresso™ whole peeled tomatoes with basil (Italian style), undrained
Instructions
-
Step1Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute, stirring occasionally.
-
Step2Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until zucchini is tender.
Nutrition
120
Calories
5 g
Total Fat
4 g
Protein
19 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 45
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Cholesterol
- 0mg
- Sodium
- 400 mg
- Potassium
- 630 mg
- Total Carbohydrate
- 19 g
- Dietary Fiber
- 4 g
- Protein
- 4 g
% Daily Value*:
- Vitamin A
- 24%
- 24%
- Vitamin C
- 24%
- 24%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 Vegetable; 1/2 Fat;Tips from the Betty Crocker Kitchens
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