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Mexican Zucchini and Corn

Updated Feb 18, 2025
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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
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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

  • Step 
    1
    Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute, stirring occasionally.
  • Step 
    2
    Stir 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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