Spanish Corn-Zucchini

Lynette !


This is a recipe I use when my veggies are coming in...particularly zucchini and tomatoes!


★★★★★ 3 votes

15 Min
15 Min
Stove Top


  • 2 medium
    zucchini, thinly sliced (about 1 pound)
  • 1/2 c
    chopped onion
  • 1/4 c
    chopped green bell pepper
  • 1 clove
    garlic, minced
  • 1/4 c
    butter, melted
  • 2 medium
    tomatoes, peeled and chopped
  • 1 1/2 c
    frozen whole kernel corn, thawed....may use fresh
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
    chili powder
  • 1/4/ tsp
    dried whole oregano
  • 1/8 tsp

How to Make Spanish Corn-Zucchini


  1. Saute zucchini, onion, green pepper, and garlic in melted butter in a large skillet for 5 minutes or until crisp-tender.
  2. Add tomato and remaining ingredients. Cook over low heat for 10 minutes or until the vegetables are tender.

Printable Recipe Card

About Spanish Corn-Zucchini

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Spanish

Show 6 Comments & Reviews

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