Description
Sauteed Zucchini and Corn is a quick, fresh, and colorful side dish featuring tender zucchini and sweet corn sautéed with garlic and brightened with lemon and herbs. It’s light, flavorful, and perfect for pairing with grilled or roasted mains.
Ingredients
- 2 medium zucchini, sliced into half-moons
- 1 1/2 cups fresh or frozen corn kernels
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 tablespoon chopped fresh parsley or basil
- 1 tablespoon fresh lemon juice
Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Add the zucchini and sauté for 3–4 minutes until it begins to soften.
- Stir in the corn and cook for another 3–4 minutes, allowing it to heat through and lightly caramelize.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Season with salt, black pepper, and smoked paprika if using.
- Remove from heat and stir in fresh lemon juice and chopped herbs before serving.
Notes
- Avoid overcrowding the pan to prevent steaming and soggy zucchini.
- Drain and pat dry canned corn before sautéing for better texture.
- Sprinkle grated Parmesan on top for extra richness.
- Add red pepper flakes for subtle heat.
- Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 4g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
