Easy Zucchini and Corn Saute
Quick and easy summer vegetable sauté
Servings: 4 servings
- 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