Recipe
Zucchini and Corn in Cream
10 mins. to Prepare
20 mins. Cooking Time
0 mins. Standing Time
30 mins. Total
Servings: 8 servings
Difficulty: Easy
Ingredients
Directions
COOK onion and garlic in remaining tablespoon oil in large skillet over medium heat for about 3 minutes or until tender. Add zucchini; cover and cook for 8 to 10 minutes or until tender. Add tomatoes; cook an additional 2 minutes. Stir in corn, salt, pepper and cumin; cook until heated through. Add cream sauce to vegetables; cook for 3 minutes or until heated through. Garnish with cheese and cilantro.
Nutrition Facts
Amount Per Serving
Servings: 8 servings
Calories | 150 |
Calories from Fat | 60 |
%Daily Value* | |
Total Fat 7g | 11% |
Saturated Fat 2.5g | 13% |
Cholesterol 15mg | 5% |
Sodium 490mg | 21% |
Carbohydrates 16g | 5% |
Dietary Fiber 3g | 12% |
Sugars 8g | |
Protein 7g |
Vitamin A | 2% |
Vitamin C | 70% |
Calcium | 15% |
Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. |
Reviews
Rate this Recipe
What do you think about this recipe? (required)
By submitting a recipe review you agree and acknowledge to Nestlé's Terms & Conditions
5 Stars | 12 | |
4 Stars | 2 | |
3 Stars | 0 | |
2 Stars | 0 | |
1 Star | 0 |
Wow! This recipe was good, but only one thing, I would add a littile hot pepper to make it a little hot.
Enjoyed the side dish. Pretty easy to make. The sauce was a little runny though. Perhaps I didn't let it thicken enough. I'll see what happens the next time I make it.
This recipe was easy to make and had so much flavor - I was able to pair it with a very plain grilled meat and have a zinger of a meal. Will use again and again. I halved grape tomatoes that I had on hand instead of the plum tomatoes and it worked fine.
This recipe is very good...a winner in the summer when you can't even give squash away! I could get takers if I included this recipe with each one. For variety, add a can of black beans...and yellow squash is just as tasty as zucchini. I serve buttered noodles on the side and those who want can mix them with the veggies.
I have made this dish twice, the first time I followed the directions and we thought it was really good, the next time I cooked the vegetables as directed, then added a small 4 oz can of black olives drained, and 1/2 cup shredded Jack cheese, poured it into an 8 inch greased baking dish,topped with some buttered bread crumbs, then sprinkled another 1/4 cup shredded jack cheese over the top and baked it for 20 minutes at 375° It was delicious.
I have loads of shredded zucchini frozen from the garden so I used it, along with the rest of veggies. I used less cream, and it turned out great. I served it with rice. What a great taste.
I really enjoyed making this recipe. It reminds me of my grandmother. She used to make it often. The only other ingredient I added was chiles to it. Being of Hispanic decent, we have to add chiles to everything! Talk about childhood memories!
Rate this Recipe
What do you think about this recipe? (required)
By submitting a recipe review you agree and acknowledge to Nestlé's Terms & Conditions
Join the Nestlé Community!
Start enjoying these benefits today for FREE:
- Save recipes to your Recipe Box
- Rate and review recipes
- Newsletters featuring new recipes, meal ideas, special offers and more