Lemon Corn And Zucchini Recipes

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LEMON AND GARLIC ROASTED ZUCCHINI AND CORN



Lemon and Garlic Roasted Zucchini and Corn image

This roasted zucchini and corn with lemon and garlic is an easy, impressive, simple summer side dish with sweet corn, toasty garlic, and fresh lemon zest. Vegetarian/Vegan, gluten-free, and healthy!

Provided by Elizabeth Lindemann

Categories     Side

Time 30m

Number Of Ingredients 8

4 medium zucchini (quartered and sliced)
3 ears corn (kernels removed (or 3 cups frozen))
4 cloves garlic (slivered)
zest of one lemon
3 tablespoons extra-virgin olive oil
kosher salt (to taste)
black pepper (to taste)
Green onions (for garnish (optional))

Steps:

  • Combine all ingredients (except green onions) in a bowl and stir until everything is coated.
  • Spread out on two rimmed baking sheets lined with parchment paper.
  • Roast at 450 degrees for 25 minutes, or until starting to brown.
  • Garnish with green onions, if desired.

Nutrition Facts : Calories 189 kcal, Carbohydrate 20 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, Sodium 27 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

LEMON CORN AND ZUCCHINI



Lemon Corn and Zucchini image

This is a delicious veggie accompaniment to most meals. A combination of lemon and dill offers an elegant taste that's simple to achieve. The colorful medley is great for special occasions or weeknight meals. -Linda Massicotte-Black Coventry, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 small zucchini, halved lengthwise and thinly sliced
1/3 cup chopped onion
1/4 teaspoon dill weed
1 tablespoon butter
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons lemon juice

Steps:

  • In a skillet, saute the zucchini, onion and dill in butter until onion is tender. Add corn and lemon juice; cook and stir until heated through.

Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.

LEMON-ZUCCHINI CORNMEAL COOKIES



Lemon-Zucchini Cornmeal Cookies image

These lemony cookies are an easy treat to make up for fall celebrations.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 25 cookies

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 teaspoon packed finely grated lemon zest
1 teaspoon coarse salt
1 cup all-purpose flour (spooned and leveled)
1/2 cup fine cornmeal
1 medium zucchini, grated on small holes of a box grater (about 1 cup)

Steps:

  • Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
  • Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.

Nutrition Facts : Calories 80 g, Fat 4 g, Protein 1 g

LEMON CORN AND ZUCCHINI



Lemon Corn and Zucchini image

This is a delicious veggie accompaniment to most meals. A combination of lemon and dill offers an elegant taste that's simple to achieve. The colorful medley is great for special occasions or weeknight meals. --Linda Massicotte-Black Coventry, Connecticut

Provided by Allrecipes Member

Time 15m

Yield 4

Number Of Ingredients 6

1 small zucchini, halved lengthwise and thinly sliced
⅓ cup chopped onion
¼ teaspoon dill weed
1 tablespoon butter
1 (15.25 ounce) can whole kernel corn, drained
2 teaspoons lemon juice

Steps:

  • In a skillet, saute the zucchini, onion and dill in butter until onion is tender. Add corn and lemon juice; cook and stir until heated through.

Nutrition Facts : Calories 123 calories, Carbohydrate 22.6 g, Cholesterol 7.6 mg, Fat 3.9 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 342.2 mg, Sugar 4.4 g

ROASTED LEMON ZUCCHINI



roasted lemon zucchini image

Make and share this roasted lemon zucchini recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 lemon
1/4 cup olive oil
salt, pepper
2 lbs small zucchini, sliced
1 pinch sugar

Steps:

  • preheat oven to 500 degrees.
  • heat a 13x9 baking pan.
  • cut 5 slices of lemon from center of lemon, squeeze juice out of both ends.
  • wisk together lemon juice, oil, salt, pepper, add zucchini, toss to coat.
  • add to baking pan in single layer, cook for 10 minutes.
  • mix lemon slices with sugar, place in pan alongside zucchini, turn zucchini over and roast for 7 minutes more.
  • serve zucchini on a platter topped with lemon slices.

LEMON CORN AND ZUCCHINI



Lemon Corn and Zucchini image

This is a delicious veggie accompaniment to most meals. A combination of lemon and dill offers an elegant taste that's simple to achieve. The colorful medley is great for special occasions or weeknight meals. --Linda Massicotte-Black Coventry, Connecticut

Provided by Allrecipes Member

Time 15m

Yield 4

Number Of Ingredients 6

1 small zucchini, halved lengthwise and thinly sliced
⅓ cup chopped onion
¼ teaspoon dill weed
1 tablespoon butter
1 (15.25 ounce) can whole kernel corn, drained
2 teaspoons lemon juice

Steps:

  • In a skillet, saute the zucchini, onion and dill in butter until onion is tender. Add corn and lemon juice; cook and stir until heated through.

Nutrition Facts : Calories 123 calories, Carbohydrate 22.6 g, Cholesterol 7.6 mg, Fat 3.9 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 342.2 mg, Sugar 4.4 g

CORN AND ZUCCHINI ORZO SALAD



Corn and Zucchini Orzo Salad image

This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 11

6 medium zucchini, diced
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears corn)
1 small red onion, chopped
1 jalapeno, seeded and diced
1 tablespoon lemon zest
1/4 cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)

Steps:

  • Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
  • In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

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