Go Back
+ servings
Easy Zucchini and Corn Saute
Print Recipe
5 from 1 vote

Easy Zucchini and Corn Saute

Quick and easy summer vegetable sauté
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dishes
Cuisine: American
Keyword: spiralized, summer recipes, zucchini corn saute
Servings: 4 servings
Calories: 150kcal
Author: Adapted from Diabetic Gourmet


  • 3 zucchini or other summer squash about 3/4 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 1/4 cup chopped bell pepper
  • ¼ teaspoon kosher salt
  • Freshly ground pepper


  • 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.
  • Heat oil in a large skillet over medium heat.
  • Add onion and garlic. Cook, stirring occasionally, until onion softens, about 5 minutes.
  • 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.)
  • Season with salt and pepper.


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.


Serving: 0g | Calories: 150kcal | Carbohydrates: 22g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 175mg | Potassium: 0mg | Fiber: 7g | Sugar: 18g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 15g