Best 8 Zucchini And Corn Saute Recipes
Zucchini and corn sauté is a simple and flavorful vegetable dish that can be served as a side dish or main course. This dish is incredibly versatile and can be made with a variety of ingredients, making it a great way to use up leftover vegetables. It's a great way to enjoy fresh summer produce and can be served for breakfast, lunch, or dinner. The combination of zucchini and corn provides a sweet and savory flavor that is sure to please everyone at the table.
Here are our top 8 tried and tested recipes!
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
CORN-AND-ZUCCHINI SAUTE WITH BASIL
Combine sweet corn -- fresh off the cob -- with zucchini, garlic, and basil for a colorful, healthy side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
- In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing, until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.
Nutrition Facts : Calories 158 g, Fat 5 g, Fiber 4 g, Protein 5 g
CORN, ZUCCHINI AND POBLANO CHILI SAUTé
Categories Side Sauté Corn Hot Pepper Zucchini Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet; wipe skillet clean. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
CORN AND ZUCCHINI SAUTE
This dish has such pretty colour and great flavour. It is a little different from the one already posted, as it has tomatoes and cheddar cheese. This is from TOH. I have posted it as it appears in the magazine but if you use a non-stick pan, as I do, reduce the oil to 1 tbsp as you don't need that much oil.
Provided by mums the word
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, saute onion in the oil until tender.
- Add garlic, cook 1 minute longer.
- Add zucchini and tomato, cook 5 minutes stirring occasionally.
- Stir in corn, water, parsley, salt and pepper, bring to boil.
- Reduce heat and simmer uncovered for 10 minutes.
- Sprinkle with cheese and cover for 2 minutes to melt cheese.
FRESH CORN ZUCCHINI AND NAPA CABBAGE SAUTE
Fresh Summer Vegetables with Sesame Seed Oil, Fresh Herbs and Garlic are infused into sautéed vegetables.
Provided by Potagekempcc
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place vinegar and 3-tablespoons oil into a saucepan. Season with sea salt and fine black pepper to taste. Bring to a boil, reduce to simmer for 3-4 minutes or until sauce thickens and hold sauce warm.
- Heat a large saute pan, add sesame seed oil, garlic and saute 1-2 minutes. Add corn, zucchini, cabbage, baby bok choy, thyme, cilantro and sauté 2-3 minutes. Add warm dressing and and toss. Reseason with salt and pepper to taste.
- Serve vegetables on warm plates.
- Garnish with Toasted White Sesame seeds.
Nutrition Facts : Calories 308.2, Fat 26.4, SaturatedFat 3.8, Sodium 677.4, Carbohydrate 15.5, Fiber 6.4, Sugar 5.8, Protein 7.7
ZUCCHINI AND CORN SAUTE
I fix this vegetable side dish often to put a big crop of zucchini to good use. Corn and bell peppers add color and flair. It goes great with any summer meal, but I always serve it with roast pork. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender.
Nutrition Facts : Calories 48 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
FRESH CORN AND ZUCCHINI SAUTE
Categories Corn
Number Of Ingredients 4
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes.
- Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
ZUCCHINI AND CORN SAUTE
This is a quick and easy recipe and is great when the summer vegetables are in season!
Provided by Robyn Bruce
Categories Vegetables
Time 15m
Number Of Ingredients 7
Steps:
- 1. In a skillet, sauté zucchini and peppers in oil until crisp-tender, about 4 minutes.
- 2. Add remaining ingredients; sauté 3-4 minutes longer or until the corn is tender.
Tips:
- Select fresh and tender zucchini and corn: Look for zucchini that is firm and has a deep green color. The corn should be plump and have a bright yellow color.
- Wash and dry the vegetables thoroughly: This will help to remove any dirt or debris and prevent the vegetables from becoming waterlogged.
- Cut the zucchini and corn into uniform pieces: This will help them to cook evenly.
- Use a large skillet or wok: This will provide enough space for the vegetables to cook without overcrowding.
- Heat the oil over medium-high heat: This will help to create a nice sear on the vegetables.
- Add the vegetables to the skillet and cook until tender: Stir the vegetables occasionally to ensure that they cook evenly.
- Season the vegetables with salt and pepper: You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Serve the sauté immediately: This dish is best enjoyed when it is fresh and hot.
Conclusion:
Zucchini and corn sauté is a quick and easy side dish that is perfect for summer gatherings. This dish is also a great way to use up leftover zucchini and corn. With its simple ingredients and flavorful taste, zucchini and corn sauté is a dish that everyone will enjoy. This is also a healthy dish that is low in calories and fat. So, if you are looking for a delicious and healthy side dish, give zucchini and corn sauté a try.
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