Easy Zucchini Corn Saute

Need a new way to enjoy summer vegetables? Try this quick and easy zucchini corn saute featuring peppers too. It can be spicy or mild – you decide.

Easy Zucchini Corn Saute

This year, I’m growing my own zucchini for the first time. So far, it’s going very well. The spiralized zucchini you see in the photo above are from my very own EarthBox. The plants I bought were the last the nursery had and they were pretty pathetic-looking. As soon as I planted them, they really took off. Hat tip to the CompostMaster for reminding me to water every day.

I love flexible recipes like this zucchini corn saute, especially when I find unusual varieties of squash at the farmers’ market. Last week, I discovered a pale green zucchini called Aban, a Lebanese variety. I paired it with golden zucchini and didn’t use the spiralizer (see below). One recipe, two amazing variations. Experiment and make this recipe your own. No spiralizing required.

Easy Zucchini and Corn Saute

If you like spicy food, use your favorite hot pepper. If you don’t, use bell pepper or a can of chopped green chiles if they are mild enough for you.

Easy Zucchini and Corn Saute
 
Quick and easy summer vegetable sauté
Author:
Recipe type: Side Dishes
Serves: 4
Ingredients
  • 3 zucchini or other summer squash (about ¾ pound), ends trimmed
  • 1 tablespoon extra-virgin olive oil
  • ½ large onion, thinly sliced
  • 2 cloves garlic, finely minced
  • 1 cup corn kernels (fresh or frozen)
  • ½ jalapeño, minced or ¼ cup chopped bell pepper
  • ¼ teaspoon kosher salt
  • freshly ground pepper
Instructions
  1. If you have the proper equipment, spiralize the zucchini and cut any long strands to about 6-inch lengths. If not, cut zucchini in half lengthwise, then cut crosswise into half-moons.
  2. Heat oil in a large skillet over medium heat.
  3. Add onion and garlic. Cook, stirring occasionally, until onion softens, about 5 minutes.
  4. Add zucchini, corn, and peppers and stir well. Cover and cook, stirring occasionally, until zucchini is tender-crisp, about 5 to 10 minutes. (Spiralized zucchini will cook more quickly.)
  5. Season with salt and pepper.
Notes
If you want to reduce the amount of carbs, cut back on the amount of corn or leave it out entirely.

Like it spicy? Use a spicy pepper such as a jalapeno. Like it mild? Use bell pepper. You could also use a can of diced green chiles.

Watching sodium? Leave out or reduce the amount of kosher salt. Also, if you're using frozen corn, be sure to buy a brand without added salt.
Nutrition Information
Calories: 150 Fat: 6g Saturated fat: 1g Carbohydrates: 22g Sugar: 18g Sodium: 175mg Fiber: 7g Protein: 9g Cholesterol: 0mg

Comments

  1. says

    This recipe looks delicious Shelby !! Did u use an spiralizer for this recipe? I am also getting hooked to the idea of buying for making dishes like zoodles and this one !! I am sure using the spiralizer makes it easier to switch to healthier alternative to eating carbs :)

  2. Shelby Kinnaird says

    Prachi – Thanks! I did use a spiralizer for the version at the top, but didn’t use it in the second photo. I love replacing noodles with spiralized veggies. I’ve also used the spiralizer to make quick work of slicing apples and cutting sweet potatoes for baked curly fries. Highly recommend!

  3. Shelby Kinnaird says

    Hi Alicia – Amazon has a bunch at wildly different prices – http://amzn.to/2abio4V (affiliate link). I don’t use a lot of gadgets, but I do like my spiralizer since veggie noodles are a great low-carb alternative to pasta.

Leave a Reply

Your email address will not be published. Required fields are marked *