Easy Zucchini and Corn Saute
Quick and easy summer vegetable sauté
Ingredients
- 3 zucchini or other summer squash, about 3/4 pound, ends trimmed
- 1 tablespoon extra-virgin olive oil
- 1/2 large onion, thinly sliced
- 2 cloves garlic, finely minced
- 1 cup corn kernels, fresh or frozen
- 1/2 jalapeño, minced or 1/4 cup chopped bell pepper
- 1/4 teaspoon kosher salt
- Freshly ground pepper
Instructions
- 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.
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 Info Per Serving
Nutrition Facts
Easy Zucchini and Corn Saute
Serving Size
0 g
Amount per Serving
Calories
150
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
0
%
Sodium
175
mg
7
%
Potassium
0
mg
0
%
Carbohydrates
22
g
7
%
Fiber
7
g
28
%
Sugar
18
g
20
%
Protein
9
g
18
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
15
g
* Percent Daily Values are based on a 2000 calorie diet.