Corn And Zucchini Saute Recipes Recipes Recipe For Shrimp

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FRESH CORN AND ZUCCHINI SAUTE



Fresh Corn and Zucchini Saute image

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

SHRIMP ENCHILADAS WITH ZUCCHINI AND CORN



Shrimp Enchiladas With Zucchini and Corn image

Make an enchilada sauce of store-bought salsa, cilantro and sour cream to get vibrant Shrimp, Zucchini and Corn Enchiladas on the table in under 40 minutes.

Categories     dinner     seafood

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 15-oz jar mild green salsa
2 c. fresh cilantro (including stems)
1/4 c. sour cream
1 tbsp. olive oil
2 small zucchini (about 8 oz), cut into 1/4-inch pieces
1 lb. peeled and deveined shrimp, cut into 1/2-inch pieces
1 tsp. ground coriander
1/2 tsp. chili powder
Kosher salt
2 cloves garlic, finely chopped
1 c. fresh corn kernels (or frozen corn kernels, thawed)
1/4 c. grated cotija cheese
8 small yellow corn tortillas
2 oz. Monterey Jack cheese, coarsely grated
Chopped red onion and cilantro, sliced radishes and jalapeño, for serving

Steps:

  • Heat oven to 450°F. In a food processor, puree salsa and cilantro until smooth. Add sour cream and pulse to combine. Spread 1 cup mixture in 7- by 11-inch baking dish. Transfer remaining mixture to medium bowl.
  • Heat oil in large skillet on medium-high. Add zucchini and cook 2 minutes. Add shrimp, then season with coriander, chili powder and 1/2 teaspoon salt and cook, tossing, 1 minute. Add garlic and cook, tossing, 1 minute. Remove from heat and toss with corn and cotija (shrimp shouldn't be fully cooked).
  • Wrap tortillas in double layer of damp paper towels; microwave on High until soft, about 1 minute (be careful of steam when removing). Working with 1 tortilla at a time, dip in reserved salsa mixture, shaking off any excess. Place on cutting board, top with heaping 1/4 cup filling, roll up and place, seam side down, in baking dish. Repeat with remaining tortillas and filling.
  • Spoon any remaining salsa mixture on top. Sprinkle with Monterey Jack and bake until cheese begins to brown, 8 to 10 minutes. Serve topped with onion, cilantro, radishes and jalapeño.

SHRIMP, CORN AND ZUCCHINI STIR-FRY



Shrimp, Corn and Zucchini Stir-Fry image

An easy, healthy and flavor-packed stir-fry ready in just 20 minutes!

Provided by Amy

Categories     Seafood

Time 20m

Number Of Ingredients 11

2 tablespoons olive oil
1 medium zucchini squash (sliced lengthwise, then sliced into half moons (about 2 cups sliced))
1 small yellow onion (chopped (about 2/3 cup))
1 pound medium shrimp (peeled and deveined)
1 ½ cups fresh corn (or frozen corn, thawed)
1 tablespoon minced fresh garlic
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
1 cup seeded and chopped Roma tomatoes (about 2 small Roma tomatoes)
¼ cup chopped fresh basil
Cooked rice, crushed red pepper flakes and/or soy sauce (optional)

Steps:

  • Heat olive oil in a large (12-inch) skillet over medium high heat. Add zucchini and onion and cook for 3 minutes, or until zucchini is crisp-tender (stirring frequently).
  • Add shrimp, corn, garlic, salt and pepper. Cook for 3 minutes, stirring frequently. Add tomatoes and cook for an additional minute, or until shrimp have just turned pink on both sides.
  • Sprinkle with fresh chopped basil.
  • Optional: Serve with cooked rice, top with a dash of crushed red pepper and/or drizzle with soy sauce, if desired.

Nutrition Facts : Calories 219 kcal, Sugar 7 g, Sodium 949 mg, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 17 g, Fiber 3 g, Protein 19 g, Cholesterol 143 mg, UnsaturatedFat 6 g, ServingSize 1 serving

ZUCCHINI, SWEET CORN SAUTE



Zucchini, Sweet Corn Saute image

Provided by Moira Hodgson

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds young, fresh zucchini
4 tablespoons extra-virgin olive oil
2 cloves garlic, crushed in their skins
1 green pepper, diced
3 ears sweet corn
Coarse salt and freshly ground pepper to taste
3 tablespoons fresh basil leaves

Steps:

  • 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.
  • 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.
  • Toss the vegetables together and season to taste with salt and pepper. Add the basil and toss. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 683 milligrams, Sugar 10 grams, TransFat 0 grams

CORN AND ZUCCHINI MELODY



Corn and Zucchini Melody image

Zucchini, corn, and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!

Provided by MOLSON7

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 5

Number Of Ingredients 6

4 slices bacon
2 cups chopped zucchini
1 ½ cups fresh corn kernels
1 small onion, chopped
1 pinch pepper
¼ cup shredded Monterey Jack cheese

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
  • Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 14.5 g, Cholesterol 12.9 mg, Fat 5.4 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 2.2 g, Sodium 198.6 mg, Sugar 3.2 g

SHRIMP & CORN STIR-FRY



Shrimp & Corn Stir-Fry image

I make this seafood stir-fry at summer's end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. -Lindsay Honn, Huntingdon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil
2 small yellow summer squash, sliced
1 small onion, chopped
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1-1/2 cups fresh or frozen corn, thawed
1 cup chopped tomatoes
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil
Hot cooked brown rice, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

CORN AND ZUCCHINI SAUTE



Corn and Zucchini Saute image

A quick and easy, 10-minute side dish that's perfect with any meal. Sautéed zucchini, bell peppers, and corn with seasonings that you've already got in the pantry. Serve this corn and zucchini sauté with fish, chicken, or beef entrees!

Provided by Marzia

Categories     By Diet

Time 10m

Number Of Ingredients 9

2 tablespoons oil
1/2 cup onions, diced
2 zucchinis (about 3 cups), sliced
2 cups fresh or frozen corn
1 red bell pepper, cut into 1/4 inch strips
1 green bell pepper, cut into 1/4 inch strips
3/4 teaspoon salt
1/2 teaspoon EACH: garlic powder, Italian seasoning, AND dried basil
pinch of red pepper flakes, optional

Steps:

  • Heat oil in a large skillet or medium-high heat. Add the onions to the skillet and cook until they become fragrant and translucent about 2 minutes.
  • Add zucchini and continue to cook until the zucchini begins to crisp up on both sides, about 3 minutes. Add the peppers and corn, allow them to heat through for 1-2 minutes or until the peppers brighten in color. Sprinkle with salt, garlic powder, Italian seasoning, and basil, toss to combine. Check for seasonings and adjust to preference. Serve warm.

SHRIMP & ZUCCHINI



Shrimp & Zucchini image

Using this easy recipe, you will have an aromatic and delicious Shrimp and Zucchini Stir Fry on the table in minutes.

Provided by Holly

Categories     Main Course

Time 25m

Number Of Ingredients 8

12 oz shrimp (peeled and deveined)
2 small zucchini (about ¾ lb)
1 tablespoon olive oil (divided)
2 cloves garlic (minced)
¼ teaspoon dried oregano
¼ teaspoon chili flakes
⅓ cup heavy cream
2 tablespoons pesto

Steps:

  • Cut zucchini in half and then into 1/2" slices.
  • Season shrimp with salt & pepper.
  • Heat half of the olive oil in a skillet. Add shrimp and cook just until pink and almost cooked through. Remove from the pan and set aside.
  • Add remaining oil to the pan. Add zucchini, garlic, oregano, chili flakes and salt & pepper to taste. Stir fry 4-5 minutes or until zucchini is tender crisp.
  • Add cream and pesto, simmer 1 minute. Stir in shrimp (and any juices on the plate) and cook until heated through.
  • Garnish with parmesan cheese if desired.

Nutrition Facts : Calories 233 kcal, Carbohydrate 5 g, Protein 19 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 242 mg, Sodium 749 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CORN AND ZUCCHINI SAUTE



Corn and Zucchini Saute image

This dish has such pretty colour and great flavour. It is a little different from the one already posted, as it has tomatoes and cheddar cheese. This is from TOH. I have posted it as it appears in the magazine but if you use a non-stick pan, as I do, reduce the oil to 1 tbsp as you don't need that much oil.

Provided by mums the word

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup onion, chopped
3 tablespoons olive oil
2 garlic cloves, minced
3 zucchini, medium size, quartered and sliced
1 plum tomato, seeded and chopped
12 ounces corn, drained
1/4 cup water
1 tablespoon parsley
salt
pepper
1/2 cup cheddar cheese, shredded

Steps:

  • In large skillet, saute onion in the oil until tender.
  • Add garlic, cook 1 minute longer.
  • Add zucchini and tomato, cook 5 minutes stirring occasionally.
  • Stir in corn, water, parsley, salt and pepper, bring to boil.
  • Reduce heat and simmer uncovered for 10 minutes.
  • Sprinkle with cheese and cover for 2 minutes to melt cheese.

CORN, TOMATO, AND SHRIMP SAUTE



Corn, Tomato, and Shrimp Saute image

Make and share this Corn, Tomato, and Shrimp Saute recipe from Food.com.

Provided by Psugrl

Categories     < 15 Mins

Time 15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 9

2 1/2 tablespoons olive oil
1 lb medium shrimp, peeled and deveined
2 garlic cloves, minced
1/2 cup onion, chopped
1 1/2 cups fresh corn kernels
2 cups cherry tomatoes
1/2 cup fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper, coarsely ground

Steps:

  • Heat 2 tbs of the oil in a medium nonstick skillet over medium-high heat.
  • Add shrimp and cook until lightly golden, about 2 minutes on each side.
  • Transfer shrimp to plate.
  • Add the remaining 1/2 tbs oil, the garlic, and onion to the skillet.
  • Saute until the onion starts to soften, about 1 minute.
  • Stir in the corn and cook 1 minute.
  • Add the cherry tomatoes and cook 1 minute longer.
  • Add the reserved shrimp and continue to saute until they are opaque inside, 1-2 minutes.
  • Remove the heat and stir in the basil, salt, and pepper.

Nutrition Facts : Calories 270.6, Fat 11.3, SaturatedFat 1.7, Cholesterol 172.8, Sodium 327.3, Carbohydrate 17.8, Fiber 3, Sugar 4.7, Protein 26

CORN AND ZUCCHINI SAUTé



Corn and Zucchini Sauté image

Categories     Vegetable     Side     Sauté     Corn     Zucchini     Summer     Vegan     Cilantro     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1/2 cup chopped scallions
1/2 teaspoon finely chopped garlic
2 cups corn (from about 4 ears)
2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped fresh cilantro

Steps:

  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.

SKILLET SHRIMP AND CORN WITH LIME DRESSING



Skillet Shrimp and Corn With Lime Dressing image

This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.

Provided by Yossy Arefi

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound large shrimp (preferably tail-on), peeled and deveined
2 teaspoons ground coriander
Kosher salt and black pepper
1/4 cup fresh lime juice, plus 2 teaspoons lime zest, and 4 lime wedges (from 3 limes)
2 tablespoons thinly sliced mint, plus a few mint leaves for garnish
1 teaspoon honey
1 garlic clove, finely minced
1/2 Fresno chile, finely minced, seeds and ribs removed if desired
6 tablespoons extra-virgin olive oil
3 cups fresh corn kernels (from about 4 ears)

Steps:

  • Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
  • Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
  • Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
  • Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
  • Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
  • Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.

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