Pan-Fried Zucchini With Fresh Corn

Total Time
About 15 minutes
Rating
4(18)
Comments
Read comments

Featured in: 60-Minute Gourmet

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

  • Share this recipe

  • Print this recipe

Advertisement


Ingredients

Yield:4 servings
  • 4medium-size zucchini, about 1¼ pounds
  • 2ears fresh corn
  • 2tablespoons olive oil
  • Salt and freshly ground pepper to taste
  • ¼teaspoon ground cumin
  • ½cup coarsely chopped fresh scallions
  • 3tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

134 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 4 grams protein; 501 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.

  2. Step 2

    Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.

  3. Step 3

    Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

or to save this recipe.