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Zucchini Succotash
Source: dLife

Sauteed whole kernels of corn with beans, chilies, and zucchini.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 131.8
Total Carbs 17.1 g
Dietary Fiber 5.2 g
Sugars 3.5 g
Total Fat 5.3 g
Saturated Fat 3.0 g
Unsaturated Fat 0.1 g
Potassium 267.2 mg
Protein 4.8 g
Sodium 18.6 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  Corn, cob, small
0 1/4 cup  Butter, unsalted
1 cup  fresh chopped onion
2 cup  Beans, pinto, mature, cooked
2 each  serrano chili peppers
2 each  medium zucchini
1 cup  cold water
1 pinch  black pepper
1 pinch  salt
  1. Cut corn kernels off cobs.
  2. Heat butter in a skillet. Sauté onion over low heat until translucent.
  3. Add corn. Cook 5 minutes over low heat, stirring frequently.
  4. Add beans, chilies, and zucchini, stir well. Add water, cook over low heat 15 minutes, stirring every 3 minutes (corn will caramelize slightly). Season with salt and pepper.

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