Sautéed Zucchini, Corn & Blistered Tomatoes Recipe

This Sautéed Zucchini, Corn and Blistered Tomatoes Recipe is one of the best summer side dishes I have ever made! Fresh, easy and delicious. 81 calories and 0 Weight Watchers SP

Sautéed Zucchini, Corn & Blistered Tomatoes Recipe

This sauteed zucchini recipe, along with a pile of healthy corn recipes, was inspired by our all-time favorite farm stand that we frequented when we lived in Utah – the one my kids used to refer to as “our farm stand”. Little did the farmers know, but my family had taken full ownership of their stand.

“Our” farm stand was nothing fancy. In fact, every time we visited, I feel as though I’d taken a ride in a time machine. Old wooden crates filled with zucchini, summer squashes of every variety, the sweetest corn this side of the Mississippi and ruby red tomatoes. It was all grown on the farm that stretched behind the makeshift stand.

But the produce wasn’t even the best part.

Even though the rickety shelves were filled with brightly colored cloth-topped jars of homemade jams, pickles and honey, the most charming part was nestled just in front of those shelves.

There was an old metal can with a slot in the top and a removable lid, nestled up to a sign that read, “Honor System”. One of the few times that I actually saw one of the owners, I asked her about it. She said that they had been using the honor system for years and not once had anyone ripped them off.

My faith in humanity was restored.

From cookincanuck on Instagram

I don’t get overly effusive about dishes too often and am typically not prone to exaggeration, so I hope you’ll believe me when I say this:

This is one of the best flippin’ summer side dishes I’ve ever made! I think it’s that simplicity that makes me love this side dish so much. Each flavor shines and they complement each other without overtaking any other in the mixture.

How to make this sauteed zucchini recipe:

• When making a recipe with a short ingredients list, choosing quality ingredients is key. The sweetest corn and tomatoes will make all the difference to the taste of this zucchini recipe.
• This recipe calls for cooked corn kernels, cut off of the cob. I typically boil my corn or cook it on the grill. Let the corn cool slightly, cut off the tip so you can stand the corn upright on a flat end, then carefully cut off the kernels with a sharp chef’s knife.
• Heat some olive oil in a large nonstick skillet, saute the zucchini for a few minutes, then add the tomatoes and corn and saute for an additional 2 minutes. Last but not least, saute the garlic with the vegetables for about 30 seconds.
• Remove the skillet from the heat and stir in some cilantro and fresh lime juice, and season with salt and pepper.

How to serve this zucchini side dish:

• Serve it as a side dish throughout the summer, or snack on it as a light lunch.
• Alternatively, let the dish cool and take it to the next potluck to serve as a salad. It may need an extra squeeze of lime juice and/or drizzle of olive oil before serving.
• Use it as a salsa and serve it on top of grilled pork chops or grilled chicken.

Other fresh corn recipes:

Pesto Butter Corn on the Cob {Cookin’ Canuck}
Black Bean & Corn Salad {Cookin’ Canuck}
Zesty Sweet Corn Refrigerator Relish {A Farmgirl’s Dabbles}
Zucchini Corn Pancakes {Girl Versus Dough}
Quinoa with Corn & Scallions {Just A Taste}

Sautéed Zucchini, Corn & Blistered Tomatoes Recipe

Without a doubt, this is one of the best corn salad recipes I've every made. Sweet corn and tomatoes are sautéed with diced zucchini, lime juice and cilantro. 81 calories and 0 Weight Watchers Freestyle SP

5 from 1 vote

Print Pin Rate

Course: Side Dishes

Cuisine: American

Keyword: Gluten Free, Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 4 Servings

Calories: 81.1kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 1 teaspoon olive oil
• 2 cups 3/4-inch diced zucchini about 3/4 lb.
• 3 medium ears corn cooked & kernels cut off (about 2 cups)
• 1 cup cherry tomatoes
• 1 garlic clove minced
• 1 tablespoon minced cilantro
• 1 teaspoon fresh lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon 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.

Notes

Weight Watchers Points: 0 (Freestyle SmartPoints), 2 (Points+)

Nutrition

Serving: 0.75Cup | Calories: 81.1kcal | Carbohydrates: 15.9g | Protein: 2.8g | Fat: 1.9g | Saturated Fat: 0.3g | Sodium: 83mg | Fiber: 2.6g | Sugar: 3.9g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This was originally post on August 6, 2014, and was updated on July 1, 2019.

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