CORN AND ZUCCHINI SAUTE
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
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.
SAUTéED CORN AND ZUCCHINI WITH COTIJA AND CILANTRO
Steps:
- In a large skillet , melt the butter until slightly browned over medium heat. Add the corn, zucchini, garlic and oregano. Season with salt and pepper and sauté for about 6 minutes until the vegetables are crisp-tender.
- Serve hot, topped with the Cotija cheese and the fresh cilantro leaves, if desired. Also be sure to try this Mexican grilled corn . Ears of corn are first grilled up, then slathered with a spicy, creamy cheese mayonnaise mixture, and sprinkled with a bit more cheese. When corn is in season during the summer, take advantage of how sweet it is and celebrate with dishes like chili rubbed flank steak with corn and summer corn, tomato and bacon salad . Other great Mexican dishes for your family include quesadillas , and this sautéed corn and zucchini with Cotija and cilantro would be a fantastic topping on them. Also try this chorizo avocado rice bowl for a quick and easy meal that is filling. Spicy guacamole makes a great dip with chips or vegetables, or use it to top other dishes, like this breakfast burrito to start your day.
Nutrition Facts : Calories 175 kcal, Carbohydrate 23 g, Cholesterol 20 mg, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, Sodium 143 mg, Sugar 5 g, Fat 9 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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
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.
CALABACITAS
This Calabacitas recipe is a beloved Mexican vegetable dish made from sauteed zucchini and squash, corn, onions, peppers, tomatoes and cheese.
Provided by Isabel Eats
Categories Side
Time 30m
Number Of Ingredients 17
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
- Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
- Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
- Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
- Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.
Nutrition Facts : ServingSize 1 /6th of recipe, Calories 149 kcal, Carbohydrate 17 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 962 mg, Fiber 2 g, Sugar 5 g
QUICK CORN AND ZUCCHINI SAUTE
Great recipe for when your vegetables are coming in from your garden! Beautiful colors in this. I've added a bit of onion from time to time, but my Mom is avoiding onions due to dietary concerns and so posted it like this. Adapted from a recipe in Grrr-eat Grub cookbook!
Provided by breezermom
Categories Corn
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Saute the zucchini and peppers in oil in a large skillet for 5 minutes or until crisp-tender.
- Add the corn, garlic, salt, and Italian seasoning, and saute for 3 to 5 minutes or until the corn is crisp tender.
Nutrition Facts : Calories 149.9, Fat 10.1, SaturatedFat 1.4, Sodium 201, Carbohydrate 14.7, Fiber 2.6, Sugar 5.2, Protein 2.9
FRESH CORN ZUCCHINI AND NAPA CABBAGE SAUTE
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
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
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