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Zucchini and Corn

A quick, sautéed dish that brings together garden-fresh zucchini and sweet corn for a delightful, colorful side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Vegetable
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium zucchini Wash and trim, then slice into thin half-moon shapes.
  • 1 cup corn Fresh or frozen, about 5 oz.
  • 1 medium onion Diced.
  • 1 medium tomato Diced.
Cooking Ingredients
  • 2 tablespoons olive oil For sautéing.
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • to taste salt
  • to taste pepper
Garnish
  • as needed Fresh cilantro Optional, for garnish.

Method
 

Preparation
  1. Wash and trim the zucchini, then slice it into thin half-moon shapes.
Cooking
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and sauté for about 3 minutes until it’s translucent.
  3. Stir in the zucchini slices and cook for another 5 minutes until they begin to soften.
  4. Toss in the corn, diced tomato, garlic powder, cumin, salt, and pepper. Stir well to combine.
  5. Cook for an additional 5–7 minutes until the zucchini is tender and all the flavors meld together.
  6. Taste and adjust seasoning if necessary.
  7. Remove from heat and garnish with fresh cilantro if desired. Serve hot as a side dish.

Notes

Store leftovers in the fridge for up to 3 days in an airtight container. This dish can also be frozen for up to 3 months. Reheat gently. Choose firm zucchini for the best texture.