Do you ever struggle to find a good side dish? I’m just not a big fan of microwaved frozen veggies. Fresh or lightly steamed vegetables can be simple and delicious, but when I want a nice vegetable blend, I pick something more like this recipe.
Sauteed is my favorite way to fix zucchini. I like to have it a little browned like it is here. Maybe I’m prejudiced because I’m from Iowa, but corn is a great partner to zucchini in texture, in color, shape and flavor. Put these in the pan with some onion and we’re well on our way to a fast and colorful side dish. My secret ingredient though is the chicken bouillon that I sprinkle on instead of salt and pepper.
Perfect for summer! Sauteed Zucchini and Corn goes so well with any grilled meat or cool summer sandwiches.
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1/2 medium onion, diced
- 1 large or 2 small zucchini, halved and then sliced
- 1 - 1 1/2 cups frozen corn
- 1/2-1 tsp. granulated chicken boullion
- Heat butter and oil together in a large skillet over medium-high heat until butter is melted. Add onion and zucchini and continue to cook, stirring occasionally until zucchini begins to brown. Stir in frozen corn and bouillon and cook until corn is thawed.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 149mgCarbohydrates: 18gFiber: 3gSugar: 5gProtein: 3g