Sautéed Zucchini and Onions with Sweet Corn

Sautéed Zucchini and Onions with Sweet Corn is a delicious and versatile side dish. The flavor in this simple side is elevated with fresh & aromatic parsley, and bold & savory parmesan cheese.

I like to make this recipe during the summer months when fresh zucchini and sweet corn are abundant. It’s delicious enough to make year-round though!

Recipe Highlights

• Made in under 20 minutes
• Gluten free
• Utilizes in-season vegetables during the summer months
• Incorporates canned ingredients for time-saving convenience
• Vegetarian

Serving Suggestions

Serve sautéed zucchini and onions alongside

• Roasted Dijon Chicken Thighs with Crispy Skin
• Grilled Butter Garlic Shrimp and Spaghetti Squash
• Pesto Turkey Meatballs with Ricotta Cheese

Ingredients

• Zucchini – Zucchini is a type of summer squash and can look very similar to a cucumber. Zucchini has a mild and slightly sweet flavor, but mostly takes on the flavor of whatever ingredients it is being cooked with. This is why zucchini can be added to such a large variety of recipes.
• Onions – You can use either a white or a yellow (brown) onion for this recipe. Either variety will work. White onions tend to be a little milder and sweeter than yellow onions. You can learn about the different types of onions here.
• Corn – I used canned sweet corn for this recipe. I preferred to use canned because of the ease and convenience. If you would prefer to use fresh or frozen though, go right ahead!
• Parmesan cheese – I call for fresh shredded parmesan cheese in this recipe. However, you could absolutely substitute grated or shaved parmesan as long as it’s fresh. I would not use the grated parmesan cheese that is shelf stable and purchased in the inner aisles of the grocery store. For maximum flavor, stick to the fresh cheese found in the refrigerated sections of the grocery store.
• Fresh Parsley – You can use either flat leaf or curly parsley. There are distinct taste and texture differences between the two varieties. However, my local grocery stores usually only have one or the other, so I just use whatever the grocery store has on hand that week.
• Salt – I like course salt and it is what I primarily use when cooking and creating recipes. Go ahead and use whatever salt you prefer.
• Garlic Powder – I always use garlic powder that actually looks more like garlic granules, however, it is still labeled as “garlic powder” on the bottle. I prefer to use Simply Organic Garlic Powder.

Kitchen Equipment & Tools Needed

• Large sauté pan/skillet/wok – Use whatever large pan that you prefer to use when sautéing vegetables. Any type of sauté pan, skillet or wok would work. I own a variety of all three types of pans. I recently bought a nonstick wok that I have been loving for sautéing large amount of vegetables.
• Cutting board
• Chopping knife
• Measuring cups & spoons

How to make

1. Sauté – Start by sautéing the chopped zucchini and the sliced white onion.
2. Add – Add in the canned sweet corn and cook for an additional 1-2 minutes.
3. Toss – Toss in the fresh diced parsley and shredded parmesan cheese and mix until combined.

Recipes you may also like

• Zucchini & Feta Breakfast Skillet –  My Zucchini & Feta Breakfast Skillet is a light and filling, high protein breakfast option. It is a naturally gluten free recipe that only requires a few minutes of prep time.
• Summer Squash and Goat Cheese Egg Pie – Summer Squash and Goat Cheese Egg Pie is similar to quiche but uses less eggs, contains high-protein Greek yogurt and also adds in 1 cup of flour which gives it a light and fluffy texture.

Pin the image below for later!

Print

Frequently Asked Questions

Do you have any questions or comments? Leave them in the comment section below!