Corn And Zucchini Medley Recipe

Name: Corn And Zucchini Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. coarsely chopped walnuts; 2 cloves garlic, crushed; 1 Tbsp. butter or margarine; 1 Tbsp. oil; 4 medium zucchini, sliced into rounds; 1/4 c. sliced green onions; 1/4 c. chopped red bell pepper; 1 tsp. salt; 1/4 tsp. black pepper; 2 (16 oz.) cans whole kernel corn, drained

Servings: persons

1/2 c. coarsely chopped walnuts
2 cloves garlic, crushed
1 Tbsp. butter or margarine
1 Tbsp. oil
4 medium zucchini, sliced into rounds
1/4 c. sliced green onions
1/4 c. chopped red bell pepper
1 tsp. salt
1/4 tsp. black pepper
2 (16 oz.) cans whole kernel corn, drained

1
Combine the walnuts, garlic, butter, and oil in a 10 inch skillet. Cook over medium low to medium heat until walnuts are lightly browned.
2
This could take up to 10 minutes. Remove the walnuts from the pan, using a slotted spoon.
3
Add the zucchini, onions, and red bell pepper. Add more butter and oil, if needed. Cook over medium heat until zucchini is tender but not mushy. Add salt, black pepper, and corn.
4
Simmer for about 5 minutes until corn is heated.
5
Stir in walnuts.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. coarsely chopped walnuts, 2 cloves garlic, crushed, 1 Tbsp. butter or margarine, 1 Tbsp. oil, and more.

Yes, Corn And Zucchini Medley falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Zucchini Medley

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