Zucchini Corn Tomato Saute

Celebrate the vibrant flavors of summer with this quick and easy Zucchini Corn Tomato Sauté, a colorful medley of fresh vegetables brought to life with aromatic garlic, bright basil, and a zesty splash of lemon juice. Perfect as a light side dish or vegetarian main, this recipe features tender zucchini rounds, juicy cherry tomatoes, and sweet corn kernels, all sautéed to perfection in olive oil and seasoned with a hint of red pepper flakes for subtle heat. Ready in just 25 minutes, this gluten-free and healthy dish pairs beautifully with grilled proteins, crusty bread, or a simple salad. With its garden-fresh ingredients and bold, summery taste, it’s a delightful way to bring seasonal produce to your table.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 medium-sized zucchini
• 1.5 cups cherry tomatoes
• 1 cup fresh or frozen corn kernels
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 handful fresh basil leaves
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 teaspoons red pepper flakes
• 0.5 tablespoons lemon juice

Directions

Step 1

Wash and dry the zucchini and cherry tomatoes. Trim both ends of the zucchini and slice them into thin rounds (approximately 1/4 inch thick). Halve the cherry tomatoes.

Step 2

If using fresh corn, cut the kernels off the cob. If using frozen corn, let it thaw slightly and pat it dry.

Step 3

Finely mince the garlic cloves. Set aside the garlic and prepare the fresh basil by slicing it into thin strips (chiffonade).

Step 4

In a large skillet, heat the olive oil over medium heat.

Step 5

Add the minced garlic to the skillet and sauté for 30 seconds, stirring frequently to ensure it doesn’t burn.

Step 6

Add the zucchini rounds to the skillet. Cook for 4-5 minutes, stirring occasionally, until the zucchini begins to soften and develop a light golden color.

Step 7

Stir in the corn kernels and cook for an additional 3 minutes, allowing the corn to warm through.

Step 8

Add the halved cherry tomatoes to the skillet. Cook for 2-3 minutes, just until the tomatoes begin to soften and release their juices.

Step 9

Season the mixture with salt, black pepper, and red pepper flakes. Stir well to distribute the seasonings evenly.

Step 10

Remove the skillet from heat and stir in the fresh basil strips and lemon juice for added brightness.

Step 11

Transfer the sautéed mixture to a serving dish and serve warm. Optionally, garnish with additional fresh basil leaves.

Nutrition Facts

Serving size	874.2 grams (874.2g)

Amount per serving	% Daily Value*
Calories	624

Total Fat 32.20g	41%
Saturated Fat 5.10g	26%
Polyunsaturated Fat 3.00g
Cholesterol 0mg	0%
Sodium 4954mg	215%
Total Carbohydrate 80.10g	29%
Dietary Fiber 12.20g	44%
Total Sugars 45.90g
Protein 13.50g	27%

Vitamin D 0IU	0%
Calcium 126mg	10%
Iron 4mg	22%
Potassium 2023mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 8.1%

Carbs: 48.2%