CORN-AND-ZUCCHINI SAUTE WITH BASIL
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
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
CORN SAUTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the peppers and onions in olive oil in a large saute pan over medium heat until soft. Add the zucchini and season with salt and pepper. Meanwhile, lightly char the corn on a gas burner, using tongs to turn, 2 minutes. Let cool, and then cut the kernels off the cob. Add the corn kernels to the pan and cook the whole mixture 5 more minutes. Serve.
ZUCCHINI, CORN & TOMATO SAUTE
This is a great way to use up some of your garden zucchini. We always have tons of zucchini and have to think of ways to use it up. This is a great veggie side dish that can go with any summer dish. I served it up with steak and a side of rice. Very yummy!
Provided by LoveLilKai
Categories Corn
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Take first 4 ingredients and saute with the olive oil. Saute for about 10 minutes, then cover and continue to cook on medium heat for about 5 minutes or more (depending if you want the zucchini crisp or soft and tender). Add desired salt and pepper to seasoning to taste. Spoon butter and sprinkle cheese over the veggie mixture. Mix to melt cheese and serve!
LEMON CORN AND ZUCCHINI
This is a delicious veggie accompaniment to most meals. A combination of lemon and dill offers an elegant taste that's simple to achieve. The colorful medley is great for special occasions or weeknight meals. -Linda Massicotte-Black Coventry, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a skillet, saute the zucchini, onion and dill in butter until onion is tender. Add corn and lemon juice; cook and stir until heated through.
Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
CORN AND ZUCCHINI SAUTE
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
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.
7-MINUTE SAUTEED ZUCCHINI WITH GARLIC & BASIL
The easiest, quickest side ever. Zucchini sauteed with garlic until tender, then finished off with a sprinkle of basil. So simple, so delicious - and in just 7 minutes, to boot!
Provided by Kare for Kitchen Treaty
Time 7m
Number Of Ingredients 5
Steps:
- Place a medium saute pan over medium heat. When hot, add the olive oil and then the garlic. Cook, stirring frequently, for one minute. Add the zucchini along with a pinch or two of salt and black pepper. Saute, stirring occasionally, until bright green and fork tender, 3-4 minutes. Remove from heat and top with basil leaves. Add additional salt and pepper if desired. Serve.
FRESH CORN AND ZUCCHINI SAUTE
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
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
ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON
Provided by Melissa Roberts
Categories Pasta Quick & Easy Dinner Basil Bacon Corn Zucchini Gourmet Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
- Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
- Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
- Top with crumbled bacon and a generous amount of freshly ground pepper.
CORN ZUCCHINI SAUTE
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
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.
CORN AND ZUCCHINI SAUTé
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
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.
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