Zucchini Corn Sauté

Recipe developed by Chef Leslie Cairns – the photo is a representation of the recipe

Zucchini Corn Sauté

This recipe makes a great filling for sandwiches, tortilla wraps, quesadillas or even tacos .


2 medium zucchini diced
2 cups frozen corn
1 medium sweet red pepper diced
1 tsp red chili flakes
1 tbsp vegetable oil


Heat oil in pan.
Add vegetables and chili and cook on high heat until zucchini becomes tender.

Nutrient Analysis

Calories: 67 KCal

Protein: 2 g

Carbohydrates: 11 g

Fibre: 1.6 g

Total Fat: 2 g

Sodium: 6 mg

Phosphorus: 53 mg

Potassium: 253 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1/2 cup

Renal and Diabetic Exchanges

1 vegetable

Leave a Reply