Zucchini Corn Tomato Saute Recipes

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FRESH CORN AND ZUCCHINI SAUTE

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 6



Fresh Corn and Zucchini Saute image

Steps:

  • Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

ZUCCHINI AND TOMATO SAUTE

Fresh flavors shine in this easy side that will come together so quickly on a busy weeknight. -Sandra Grim, Port Orange, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6



Zucchini and Tomato Saute image

Steps:

  • In a large skillet, saute zucchini and onion in butter until tender. Add the tomatoes, garlic salt and pepper; saute 1-2 minutes longer or until heated through.

Nutrition Facts : Calories 88 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 512mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

3 medium zucchini, sliced
1 medium onion, sliced
2 tablespoons butter
2 medium tomatoes, cut into wedges
1 teaspoon garlic salt
1/8 teaspoon pepper

CORN ZUCCHINI SAUTE

This side makes a colorful accompaniment to the pork chops or to any Mexican-style meal. I've loved this dish since I was a child.-Sylvia Sonnenburg, Sonnenburg, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Corn Zucchini Saute image

Steps:

  • In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally., Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 256 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 535mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.

3/4 cup chopped sweet onion
3 tablespoons olive oil
2 garlic cloves, minced
3 medium zucchini, quartered lengthwise and sliced
1 plum tomatoes, seeded and chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1/4 cup water
1 tablespoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

ZUCCHINI, CORN & TOMATO SAUTE

This is a great way to use up some of your garden zucchini. We always have tons of zucchini and have to think of ways to use it up. This is a great veggie side dish that can go with any summer dish. I served it up with steak and a side of rice. Very yummy!

Provided by LoveLilKai

Categories     Corn

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9



Zucchini, Corn & Tomato Saute image

Steps:

  • Take first 4 ingredients and saute with the olive oil. Saute for about 10 minutes, then cover and continue to cook on medium heat for about 5 minutes or more (depending if you want the zucchini crisp or soft and tender). Add desired salt and pepper to seasoning to taste. Spoon butter and sprinkle cheese over the veggie mixture. Mix to melt cheese and serve!

4 medium zucchini, chopped
1 (8 ounce) bag frozen corn
2 medium roma tomatoes, chopped
1 small red onion
1 cup cheddar cheese, grated
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon olive oil
1 pinch salt, to taste
1 pinch pepper, to taste

ZUCCHINI, CORN, AND TOMATO COMBO

nice side dish with burgers or a steak...you really can add any veg..or drained can of black beans also in this recipe.....

Provided by andypandy

Categories     Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11



Zucchini, Corn, and Tomato Combo image

Steps:

  • Cook and stir onion and garlic and bell pepper in the bacon fat until tender.
  • Stir in all remaining ingredients.
  • Heat until boiling.
  • Simmer until vegies are tender about 10 minutes.
  • When chopping the peppers, tomatoes, and zucchini, try to keep them all in nice big bite size fork pick up pieces-- Can really make the same chopping smaller and serving raw as a salsa with a using fresh lime juice.

Nutrition Facts : Calories 112, Fat 1.4, SaturatedFat 0.2, Sodium 220.8, Carbohydrate 24.7, Fiber 4.7, Sugar 8.4, Protein 4.8

16 ounces fresh corn or 16 ounces frozen corn kernels
1 medium onion, chopped
1 clove garlic, chopped
1/2 medium red bell peppers or 1/2 medium green bell pepper, chopped
2 tablespoons bacon fat
3 large tomatoes, fresh chopped (use plum they are meatier.)
3 medium zucchini, cut into 1/4 inch slices
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper

CORN AND ZUCCHINI SAUTé

Categories     Vegetable     Side     Sauté     Corn     Zucchini     Summer     Vegan     Cilantro     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9



Corn and Zucchini Sauté image

Steps:

  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.

2 tablespoons extra-virgin olive oil
1/2 cup chopped scallions
1/2 teaspoon finely chopped garlic
2 cups corn (from about 4 ears)
2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped fresh cilantro

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