Sautéed Zucchini, Corn & Blistered Tomatoes Recipe
Fresh and vibrant, this zucchini and corn skillet recipe bursts with summer flavors. Tender zucchini, sweet corn, and juicy cherry tomatoes come together with fragrant garlic, zesty lime juice, and aromatic cilantro for a colorful and delicious dish that can be ready in minutes. Enjoy this nutritious and satisfying medley as a delightful side or a light main course for a taste of seasonal goodness.
— Constant Cookbook
Ingredients
- 1 tsp olive oil
- 2 cups ¾-inch diced zucchini (about ¾ lb.)
- 3 medium ears corn, cooked & kernels cut off (about 2 cups)
- 1 cup cherry tomatoes
- 1 garlic clove, minced
- 1 tbsp minced cilantro
- 1 tsp fresh lime juice
- 1/8 tsp salt
- 1/8 tsp ground pepper
Instructions
- Heat the olive oil in a large nonstick skillet set over medium-high heat.
- Add the zucchini and cook, stirring frequently, for 3 minutes. Stir in the corn and cherry tomatoes and cook until the tomato skins are starting to split and shrivel, about 2 minutes.
- Add the garlic and cook, stirring constantly, for additional 30 seconds.
- Remove from the heat and stir in the cilantro, lime juice, salt and pepper. Serve.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 4 (side dish)
Nutrition
- Serving Size: 0.75 Cup
- Calories: 81.1 kcal
- Carbohydrate Content: 15.9 g
- Protein Content: 2.8 g
- Fat Content: 1.9 g
- Saturated Fat Content: 0.3 g
- Sodium Content: 83 mg
- Fiber Content: 2.6 g
- Sugar Content: 3.9 g
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