Sautéed Zucchini and Onions with Sweet Corn is a delicious and versatile side dish. The flavor in this simple side is elevated with fresh parsley, and bold & savory parmesan cheese.
This simple sautéed zucchini and onions recipe is the perfect side dish during the summer months when fresh zucchini and sweet corn are abundant. During the summer I usually always have zucchini growing in my back yard. Fresh corn can always be found at dozens of farm stands around my town.
Even when these ingredients aren't in season, this recipe is delicious enough to make year-round! You can skip the fresh corn and use canned corn (like I did in this recipe), and zucchini and onions are always found at the grocery store!
You absolutely need to make this zucchini recipe for dinner tonight! If you're looking for more zucchini recipes, then you also need to make my Cheesy Broccoli Zucchini Soup, Air Fryer Zucchini and Squash and Scrambled Eggs with Zucchini!
Why you need to make this recipe
- Cooked in less than 20 minutes! You can get this side dish on the table in under 20 minutes from start to finish.
- Healthy and diet friendly! This recipe fits into a gluten free diet, vegetarian diet and low carb diet!
- Seasonal recipe! This recipe uses in-season ingredients during the summer months.
- 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.
- Kosher Salt - I like course, kosher salt and it is what I primarily use when cooking and creating recipes.
- 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.
- 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
Sauté - Add the olive oil to a large skillet or frying pan over medium to low heat. Sauté the chopped zucchini and the sliced white onion in the hot skillet.
Add - Add in the canned sweet corn (drained), garlic powder and salt, and cook for an additional 1-2 minutes over medium to low heat.
Toss - Toss in the fresh diced parsley and shredded parmesan cheese and mix until combined. Remove from heat, serve and enjoy!
Variations and substitutions
Zucchini: This recipe will work with both zucchini and yellow squash. Yellow squash or summer squash, is usually interchangeable with zucchini in most recipes. Choose yellow squash that is small to medium sized.
Corn: If you don't want to use canned corn, then fresh cooked corn or frozen corn will also work. If you use frozen corn, you may have to cook the corn for a few minutes longer.
Additional add-ins: In addition to the vegetables in this recipe, I think sautéed bell peppers, cherry tomatoes and asparagus would all be delicious!
Storage and reheating
How to store: Store leftover sautéed zucchini and onions in a glass, air-tight container in the refrigerator for up to 3 days.
How to reheat: Leftovers can be reheated in the microwave or on the stovetop. Reheat in the microwave in a microwave safe dish for 1 minute at a time. Reheat on the stovetop over low heat in a small saucepan.
- 2 tablespoons olive oil
- 1 medium onion- sliced
- 2 medium zucchini - chopped
- 11 ounces canned sweet corn - drained and rinsed
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup shredded parmesan cheese
- ¼ cup fresh parsley - chopped
- Heat the olive oil in a large frying pan or skillet over medium heat.
- When the oil is hot, add the onion and the zucchini to the pan and cook for 8-10 minutes.
- Add the corn, salt and garlic powder to the pan and cook for an additional 1-2 minutes.
- Turn off the heat and mix in the parmesan cheese and the fresh parsley.
- Serve immediately and enjoy!
- This is a gluten free and vegetarian recipe.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: side dish
- Method: sautéing
- Cuisine: American
- Diet: Vegetarian
Keywords: Sautéed zucchini and onions