Zucchini And Corn Saute Recipes

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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

CORN ZUCCHINI SAUTE



Corn Zucchini Saute image

This side makes a colorful accompaniment to the pork chops or to any Mexican-style meal. I've loved this dish since I was a child.-Sylvia Sonnenburg, Sonnenburg, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup chopped sweet onion
3 tablespoons olive oil
2 garlic cloves, minced
3 medium zucchini, quartered lengthwise and sliced
1 plum tomatoes, seeded and chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1/4 cup water
1 tablespoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

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

Nutrition Facts : Calories 256 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 535mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.

ZUCCHINI CORN SAUTE



Zucchini Corn Saute image

I enjoy ethnic cooking. So I usually serve this quick side dish with baked chile relenos and diced fresh tomatoes. It's also good with a Moroccan-type meal. -Barbara Lundgren of New Brighton, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4-1/2 cups sliced zucchini (1/4-inch slices)
1/4 cup diced onion
1 tablespoon olive oil
1-1/2 cups fresh or frozen corn, thawed
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper

Steps:

  • In a nonstick skillet, saute zucchini and onion in oil for 4-5 minutes. Stir in corn; saute 2 minutes longer or until vegetables are tender. Sprinkle with salt, cumin and pepper.

Nutrition Facts : Calories 104 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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.

FRESH CORN ZUCCHINI AND NAPA CABBAGE SAUTE



Fresh Corn Zucchini and Napa Cabbage Saute image

Fresh Summer Vegetables with Sesame Seed Oil, Fresh Herbs and Garlic are infused into sautéed vegetables.

Provided by Potagekempcc

Categories     Corn

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 ears fresh corn kernels
1 lb zucchini (Sliced Half Moon)
1 lb napa cabbage (Sliced Thin)
1 lb baby bok choy (Sliced Thin)
5 tablespoons seasoned rice vinegar
5 tablespoons sesame seed oil
1 tablespoon fresh garlic clove (Minced)
1 tablespoon fresh thyme (Chopped)
4 tablespoons fresh cilantro (Chopped)
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
5 tablespoons toasted sesame seeds (White)

Steps:

  • Place vinegar and 3-tablespoons oil into a saucepan. Season with sea salt and fine black pepper to taste. Bring to a boil, reduce to simmer for 3-4 minutes or until sauce thickens and hold sauce warm.
  • Heat a large saute pan, add sesame seed oil, garlic and saute 1-2 minutes. Add corn, zucchini, cabbage, baby bok choy, thyme, cilantro and sauté 2-3 minutes. Add warm dressing and and toss. Reseason with salt and pepper to taste.
  • Serve vegetables on warm plates.
  • Garnish with Toasted White Sesame seeds.

Nutrition Facts : Calories 308.2, Fat 26.4, SaturatedFat 3.8, Sodium 677.4, Carbohydrate 15.5, Fiber 6.4, Sugar 5.8, Protein 7.7

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.

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 SAUTE WITH BASIL



Corn-and-Zucchini Saute with Basil image

Combine sweet corn -- fresh off the cob -- with zucchini, garlic, and basil for a colorful, healthy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 7

6 ears corn, husks and silks removed
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Coarse salt and ground pepper
1 cup fresh basil leaves, torn
1 teaspoon white-wine vinegar

Steps:

  • Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
  • In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing, until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.

Nutrition Facts : Calories 158 g, Fat 5 g, Fiber 4 g, Protein 5 g

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