This corn and zucchini Saute is a great side dish for summer, well really anytime, and the flavors are also great.  Its a simple, quick and versatile enough to be served warm or cold.  I am calling it a summer side because it is made with all my favorite summer garden veggies: Corn, Zucchini, tomato, peppers, green onion and parsley  

Corn and Zucchini Summer Side  I found this recipe in a favorite cookbook of mine and modified it a bit to my liking.  I hope you’ll give this flavorful corn and zucchini side dish a try.  This was a quick dish so its a quick post! I served mine warm with a pulled pork roast sandwich with bbq sauce.

Happy cooking and enjoy!

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Corn and Zucchini Side Yum
Corn and Zucchini Side
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Recipes Side Dishes
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 12 oz frozen corn
  • 1 tablespoon smart balance butter or olive oil
  • 1 Medium zucchini diced
  • 1 green italian frying cubanelle pepper diced
  • 3 mini red peppers
  • 1 large plum tomato diced
  • 3 scallions sliced
  • 1 tablespoon of chopped parsley or cilantro your preference
  • 1 teaspoon of garlic salt to taste
Recipes Side Dishes
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 12 oz frozen corn
  • 1 tablespoon smart balance butter or olive oil
  • 1 Medium zucchini diced
  • 1 green italian frying cubanelle pepper diced
  • 3 mini red peppers
  • 1 large plum tomato diced
  • 3 scallions sliced
  • 1 tablespoon of chopped parsley or cilantro your preference
  • 1 teaspoon of garlic salt to taste
Corn and Zucchini Side
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Heat smart balance or oil in a medium skillet over high heat. Add diced zucchini and diced peppers. Saute the vegetables for a minute over med/high heat. Add the tomatoes and seasoning and combine. Then add the corn and saute for another 2-3 minutes uncovered on med/high heat. Cover the pan with a lid and continue to cook an additional 3-5 minutes. Remove cover and add the scallions and parsley(or cilantro), coat through, and continue to cook another 2-3 minutes. Serve warm or cold.
Recipe Notes

Optional: Refrigerate a few hours or overnight and serve cold with a light vinegar dressing.