Sautéed Zucchini and Corn
This sauteed zucchini and corn is my go-to recipe for a light, fresh, and flavorful side dish. Quick, easy, and made with simple ingredients, this dish will be on your dinner table in 15 minutes!
Servings: 4
Calories: 161kcal
Ingredients
- ¾ pound zucchini
- 3 ears fresh corn
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes crushed
- ⅓ cup chicken stock
- 2 Tablespoons minced parsley
- 2 Tablespoons fresh chives or basil
Instructions
- Cut the zucchini into small ½-inch cubes. Use a knife to remove any seeds or excess moisture, if needed.
- Heat the oil, butter, salt, and pepper in a large sauté pan over medium-high heat. Add the zucchini, corn, and thyme, and toss to coat with the oil mixture.
- Add the chicken stock and cook until the liquid evaporates, about 5 to 7 minutes. The vegetables should still be firm; do not overcook!
- Stir in the fresh herbs and serve.
Notes
- The cutting of the zucchini and squash is important to the overall success of this recipe.
- Vegetables sliced into rounds or half moons will not cook at the same rate.
🌡️ Storing Leftovers
- Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat in the microwave or on a skillet over medium heat. Do not freeze.
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