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–+ servings
Zucchini and Corn

Flavorful Zucchini and Corn: A Quick, Colorful Side Dish

A delightful Zucchini and Corn dish that's vegetarian, gluten-free, and bursting with color and flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 medium Zucchini fresh
  • 1 cup Corn fresh or frozen
  • 1 medium Onion diced
  • 1 medium Tomato diced
For Cooking
  • 2 tablespoons Olive Oil or avocado oil
  • 1 teaspoon Garlic Powder or fresh minced garlic
  • 1 teaspoon Cumin adjust to taste
  • Salt & Pepper to taste
For Garnishing
  • Fresh Cilantro optional

Equipment

  • large skillet
  • Cutting board
  • Knife
  • Spatula
  • Baking Sheet

Method
 

Step-by-Step Instructions for Zucchini and Corn
  1. Wash and dry two fresh zucchinis, then slice them into even half-moon shapes, about ¼-inch thick.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat for 2-3 minutes.
  3. Add 1 diced medium onion and sauté for about 5 minutes until soft and translucent.
  4. Stir in 1 diced medium tomato and 1 teaspoon of garlic powder. Cook for 2-3 minutes.
  5. Add zucchini slices and 1 cup of corn, sprinkle with cumin, salt, and pepper to taste.
  6. Cook for another 2 minutes to heat through.
  7. Reduce heat to low, cover, and simmer for 6-8 minutes until zucchini is tender.
  8. Transfer mixture to a baking sheet and broil on high for 2-3 minutes.
  9. Serve and garnish with freshly chopped cilantro or crumbled cheese if desired.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 120mgPotassium: 370mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For best flavor, use fresh ingredients and adjust seasonings to personal taste.

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