Zucchini and Fresh Corn Succotash

Zucchini and Fresh Corn Succotash
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Peter Papoulakos.

Cook fresh corn on the cob for this recipe by simmering it in boiling water for 8 minutes. Let the ears of corn cool, and then use a sharp knife to cut the kernels off the cob.

  • Prep time
    20 min
  • Cook time
    13 min
  • Servings
    6 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 150

  • Total Fat 3.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 250mg
  • Total Carbohydrate 27g
    • Dietary Fiber 6g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 7g
  • Potassium 420mg
  • Phosphorus 130mg

Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy vegetable, 1/2 Fat



  • olive oil
    1 tbsp
  • medium onion (diced)
  • garlic (minced)
    2 clove
  • medium zucchini (diced)
  • medium ears of fresh corn on the cob (cooked and kernels cut off the cob)
  • black beans (drained and rinsed)
    1 (14.5-ounce) can
  • fresh parsley (chopped)
    2 tbsp
  • salt
    1/2 tsp
  • black pepper
    1/4 tsp


  1. Add the olive oil to a large skillet over medium-high heat. Add the onion and sauté for 5-6 minutes or until the onions start to turn clear.

  2. Add the garlic and zucchini and sauté for 4-5 more minutes until the zucchini is just starting to soften.

  3. Add the corn and sauté for 2-3 minutes. Then add remaining ingredients until heated through.