Description

A vibrant and easy summer side dish featuring fresh zucchini, yellow squash, and sweet corn sautéed to tender-crisp perfection with olive oil, garlic, and optional herbs.

Ingredients

Scale

2 medium zucchini, sliced thin

1 medium yellow squash, sliced thin

2 cups fresh corn kernels

1 small onion, diced

2 cloves garlic, minced

2 tbsp olive oil

salt to taste

pepper to taste

1 tbsp fresh basil (optional)

1 tsp lemon juice (optional)

Instructions

1. Prepare all vegetables: slice zucchini and squash, cut corn kernels, dice onion and garlic.

2. Heat olive oil in a large skillet over medium-high heat until shimmering.

3. Add diced onion and sauté for 2–3 minutes until translucent.

4. Stir in minced garlic and cook for 30 seconds until fragrant.

5. Add corn kernels and cook 4–5 minutes until kernels start to blister.

6. Add sliced zucchini and yellow squash, season with salt and pepper, and cook 5–7 minutes until tender-crisp.

7. Stir in fresh basil and lemon juice if desired, then adjust seasoning.

8. Serve hot straight from the skillet.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: side dish
Method: skillet
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 6
Sodium: 200
Fat: 7
Saturated Fat: 1
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 20
Fiber: 4
Protein: 4
Cholesterol: 0

Keywords: zucchini, corn, summer side dish, healthy zucchini corn dish, zucchini recipes side, side dish with corn, corn and squash, garden skillet, summer recipe