Recipe Details
Ingredients
-
¼cupbutter
-
½smallwhite onion, finely diced
-
3smallzucchinis, diced
-
3earscorn, husks and silk removed
-
sea salt and freshly ground black pepper to taste
Cooking Directions
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Heat butter in a large skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in hot butter until translucent, about 5 minutes.
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Cut kernels from ears of corn. Add kernels and zucchini to onion in the skillet; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and black pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories178 | |
| % Daily Value * | |
| Total Fat 13g |
16% |
| Saturated Fat 7g |
37% |
| Cholesterol 31mg |
10% |
| Sodium 181mg |
8% |
| Total Carbohydrate 17g |
6% |
| Dietary Fiber 3g |
11% |
| Total Sugars 4g |
|
| Protein 4g |
7% |
| Vitamin C 20mg |
23% |
| Calcium 21mg |
2% |
| Iron 2mg |
9% |
| Potassium 434mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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