Zucchini and Corn from the Cob Saute
One of the best things about summer is the abundance of fresh vegetables! If you are a vegetable lover like we are, then you know there are endless ways to prepare fresh summer zucchini.
If you scour the friendly farmer’s markets in search of the perfect vegetable medley, this would definitely be one of them. Zucchini goes so well with fresh corn off the cob, and the garlic adds lots of flavor and healthy nutrients. Fresh or dried herbs keeps the delicious freshness of summer foods.
Add a little zippity of lemon and then spinkle with Parmesan cheese and you are in vegetable heaven. So don’t miss out on your weekly trip to the farmers market! Make fresh vegetables every night for dinner this summer while you have the chance. Summer will be gone before we know it!
This healthy zucchini and corn saute is perfect for a quick side dish for dinner and then toss the leftovers with some chicken chunks and serve over pasta for another quick & easy meal.
Cut slices of zucchini into 1/4 pieces. Slice the zucchini into small round pieces and then cut those pieces in half – then cut those in half again.
Your Family Will LOVE your fresh corn and zucchini saute with fresh herbs.
- 1 tablespoon butter
- 1 tablespoon olive oil divided
- 1 medium Zucchini (about 3 cups sliced)
- 2 cloves garlic, diced fine
- 2-3 cooked ears of corn. cut the kernels from the cob
- salt & pepper to taste
- squeeze of fresh lemon
- 1/2 tablespoon Parmesan cheese
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon fresh basil, chopped
Saute the zucchini in oil and butter for about 5 minutes or until almost tender. Salt & pepper lightly as it cooks.
Add the garlic and let cook for about 30 seconds.
Add the corn and herbs, cook gently for about 2-3 minutes.
Squeeze some lemon over all and sprinkle with Parmesan cheese if desired.
This recipe is perfect if you have any leftover corn on the cob. If not, cook about 6 ears and use the leftover fresh corn all week.