Corn, Bell Pepper, and Zucchini Saute Recipe Recipe

Name: Corn, Bell Pepper, and Zucchini Saute Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium red bell pepper, cored, seeded, and medium dice; 1/2 medium yellow onion, medium dice; 1 medium garlic clove, finely chopped; Kosher salt; Freshly ground black pepper; 2 ears white or yellow corn, shucked; 2 medium zucchini, medium dice; 2 tablespoons thinly sliced fresh basil leaves; 1 teaspoon freshly squeezed lemon juice, plus more as needed

Servings: persons

2 tablespoons olive oil
1 medium red bell pepper, cored, seeded, and medium dice
1/2 medium yellow onion, medium dice
1 medium garlic clove, finely chopped
Kosher salt
Freshly ground black pepper
2 ears white or yellow corn, shucked
2 medium zucchini, medium dice
2 tablespoons thinly sliced fresh basil leaves
1 teaspoon freshly squeezed lemon juice, plus more as needed

1
Heat the oil in a large frying pan over medium heat until shimmering.
2
Add the bell pepper, onion, and garlic and season with salt and pepper.
3
Cook, stirring occasionally, until the vegetables have softened slightly, about 6 minutes.
4
Meanwhile, remove the corn kernels from the cobs: Place a large container on a damp towel.
5
Fold a paper towel into fourths and place it inside the container.
6
Stand 1 ear of corn on the paper towel, using the stem as a handle.
7
Using a paring knife, slice downward, letting the kernels fall into the container.
8
Rotate the cob and continue until all the kernels have been removed; discard the cob.
9
Repeat with the second ear of corn.
10
Set the corn aside and discard the paper towel.
11
Increase the heat to medium high, add the zucchini, season with salt and pepper, and stir to combine.
12
Cook, stirring occasionally, until the zucchini is crisp-tender, about 3 to 4 minutes.
13
Add the corn, stir to combine, and cook until just warmed through, about 2 minutes.
14
Turn off the heat and stir in the basil and measured lemon juice.
15
Taste and season with salt, pepper, and additional lemon juice as needed.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium red bell pepper, cored, seeded, and medium dice, 1/2 medium yellow onion, medium dice, 1 medium garlic clove, finely chopped, and more.

Yes, Corn, Bell Pepper, and Zucchini Saute Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn, Bell Pepper, and Zucchini Saute Recipe

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