This Garden Zucchini & Corn Sauté has become a regular favorite at our holiday table. It balances sweet, salty, and crunchy textures for a simple, satisfying side.
Although it’s a classic on our Thanksgiving spread, this recipe comes together quickly for a weeknight meal and is perfect in summer when zucchini is abundant.
I learned this dish from my mother-in-law Jeanne, and it’s now one I make often. It pairs nicely with many mains, such as Instant Pot goulash, and you can easily adapt it into a heartier entrée by adding ground beef, diced chicken, garbanzo beans, or tofu strips.
Give this zucchini and corn sauté a try and let us know how you like it.
What is one of your favorite vegetable side dishes to make?
Print Recipe
Garden Zucchini and Corn Sauté
Ingredients
- 1 medium zucchini & 1 medium yellow squash
- 1/3 cup sliced onion
- 1 ½ tsp. olive oil or vegetable broth
- ¾ cup whole kernel corn
- 2 garlic cloves minced
- 1 dash sugar optional
Instructions
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In a large skillet, sauté zucchini and onion in olive oil or vegetable broth until crisp-tender. Add corn and garlic; sauté 2 minutes longer, until all vegetables are tender.
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Season with a pinch of salt and a dash of sugar if desired. Serve hot.
WW Information
Serving size is 1/4 of the pan — about 1.5 cups depending on zucchini size.
Nutrition
Try this vegetable dish that uses zucchini and let us know what you think.
What is one of your favorite vegetable side dishes to make?
