Corn And Zucchini Primavera

Prep: 10 min Cook: 10 min Serves: 4 Cuisine: American

A vibrant and easy-to-make vegetable medley featuring sweet corn and tender zucchini, perfect for light meals and summer gatherings with fresh, savory flavors.

Be the first to rate this recipe

Ingredients

  • 1 small zucchini, sliced
  • 1/2 onion, chopped
  • 1/4 tsp. dill weed
  • 1 Tbsp. butter or margarine
  • 1 can (17 oz.) whole kernel corn, drained
  • 1 Tbsp. lemon juice

Instructions

  1. Saute zucchini, onion, and dill weed in butter until the onion is soft.
  2. Stir in corn and lemon juice, and heat through.

Tips & Substitutions

For added flavor, consider using fresh dill instead of dried; it can enhance the dish significantly. If you're out of lemon juice, white wine vinegar can serve as a good substitute. You can also add other vegetables like bell peppers or carrots for more color and nutrients. To make this dish heartier, serve it over cooked quinoa or pasta, or alongside a fresh salad dressed with Mac'S House Dressing.

Serving Suggestions

This Corn and Zucchini Primavera can be served as a light main dish or as a delightful side. It pairs beautifully with grilled chicken or fish for a complete meal. For a vegetarian option, serve it alongside crusty bread or over a bed of rice. A fresh garden salad or roasted vegetables would complement it perfectly.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through, or microwave in short intervals, stirring in between to ensure even heating. Avoid overcooking, as the zucchini can become mushy.

Nutrition & Diet Analysis (per serving)

Each serving of Corn And Zucchini Primavera contains roughly 73 calories, with 2g protein, 8g carbohydrates, and 4g fat. It is an excellent source of vitamin C (25% of the Daily Value).

73 kcal 4% DV
Protein Fat Carbs

Macronutrients

Protein 1.9g 4% DV
Total Fat 4.3g 6% DV
Carbs 8.1g 3% DV
Fiber 1.5g 5% DV
Sugar 2.7g 5% DV

Electrolytes

Sodium 68.7mg 3% DV
Potassium 345.5mg 7% DV
Cholesterol 11.3mg 4% DV

Vitamins & Minerals

Vitamin A 24.5mcg 3% DV
Vitamin C 22.5mg 25% DV
Calcium 26mg 2% DV
Iron 0.7mg 4% DV
Diet fit Keto-friendly Under 400 cal
Contains Milk

Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Frequently Asked Questions

Can I use frozen corn instead of canned?

Absolutely! Frozen corn can work just as well and may even provide a fresher taste. Just make sure to thaw it beforehand or add it directly to the pan and cook until heated through.

What can I add to make this dish more filling?

You can easily make this dish heartier by adding protein-rich ingredients like chickpeas or cooked chicken. Additionally, serving it over pasta or quinoa will also increase the meal's fullness and nutritional value.

Is this recipe suitable for meal prep?

Yes, this recipe is great for meal prep! It stores well in the fridge and can be easily reheated. Just make sure to keep it in an airtight container to maintain freshness throughout the week.

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

American recipes → Vegetarian recipes → Dairy recipes → All recipes →