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Ingredients
- 2 (medium) zucchini, halved length-wise and sliced 1/4" thick
- 1 (medium) onion, chopped
- 3/4 (teaspoon) dried dill weed
- 3 (tablespoon) butter
- 2 (15.25 ounce can) whole kernel corn, drained
- 2 (tablespoon) lemon juice
Directions
- In a medium skillet, saute the zucchini, onion and dill in butter until onion is tender. Add corn and lemon juice; cook and stir until heated through.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 100
- Total Fat
- 9g
- Saturated Fat
- 5g
- Cholesterol
- 23mg
- Sodium
- 92mg
- Carbohydrate
- 5g
- Dietary Fiber
- 1g
- Sugars
- 3g
- Protein
- 1g
- Vitamin A
- 5%
- Vitamin C
- 21%
- Calcium
- 0%
- Iron
- 1%
- Potassium
- 54mg
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