Belly Full · by Amy Flanigan★ 5.0 (14)
Sauteed Zucchini and Corn
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 13%
CARBS 18G37% OF CAL
4G FIBER0G ADDED6G INTRINSIC9G OTHER6G TOTAL SUGAR
FAT 12G56% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh zucchini and corn sautéed with bacon, red onion, and aromatic garlic. A bright, flavorful vegetable side that's quick and satisfying.
sideamerican🍳 skilletgluten free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 slices bacon (diced)
- 1 tablespoon unsalted butter
- 3/4 cup small diced red onion
- 3/4 pound zucchini (diced (about 2 cups))
- 3 ears corn (husks and silks removed, kernels cut off cob (about 1 & 1/2 cups))
- 1 clove garlic (minced)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch of cayenne pepper
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 13%
CARBS 18G37% OF CAL
4G FIBER0G ADDED6G INTRINSIC9G OTHER6G TOTAL SUGAR
FAT 12G56% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 385mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 22mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 385MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.