Zucchini, Sweet Corn Saute
Updated Oct. 10, 2023
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1½pounds young, fresh zucchini
- 4tablespoons extra-virgin olive oil
- 2cloves garlic, crushed in their skins
- 1green pepper, diced
- 3ears sweet corn
- Coarse salt and freshly ground pepper to taste
- 3tablespoons fresh basil leaves
Nutritional analysis per serving (4 servings)
225 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 5 grams protein; 683 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the zucchini in pieces about an eighth of an inch thick. Heat the oil in a large frying pan and saute the zucchini with the garlic and pepper over high heat, so that the zucchini browns but does not become mushy. Remove with a slotted spoon to a serving dish.
- Step 2
Meanwhile, shave the kernels from the corn, using a sharp knife. Add the corn to the frying pan and cook for three minutes, stirring frequently. Remove the garlic from the pan and add the corn to the zucchini.
- Step 3
Toss the vegetables together and season to taste with salt and pepper. Add the basil and toss. Serve hot or at room temperature.
Private Notes
Comments
Made this but added some Feta and Tajin. Was AMAZING!!!!
So sweet, so easy. This is what summer tastes like!