Minty Corn and Zucchini Saute Recipe

Name: Minty Corn and Zucchini Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup corn, cut off cob (about 2 ears); 1 cup sweet onion, chopped; 1 cup zucchini, chopped (about 1 medium); 1 garlic clove, minced; 12 lemon, juice of; ½ teaspoon cumin; kosher salt; fresh ground black pepper; 1 tablespoon olive oil; 2 tablespoons butter; 2 tablespoons of fresh mint, chopped; 1 tablespoon chives, chopped; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh parsley, chopped

Servings: persons

1 cup corn, cut off cob (about 2 ears)
1 cup sweet onion, chopped
1 cup zucchini, chopped (about 1 medium)
1 garlic clove, minced
12 lemon, juice of
½ teaspoon cumin
kosher salt
fresh ground black pepper
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons of fresh mint, chopped
1 tablespoon chives, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped

1
["Melt 1 tbls.", "of butter with olive oil in a 10"" saute pan over medium low heat.", "Add onions and 1/2 teaspoons salt.", "Cover and cook, stirring occasionally till onions are soft and translucent, about 5 minutes.", "Uncover, raise heat to medium high and cook until onions are a light golden brown.", "Stir often, about another 3-4 minutes.", "Add remaining 1 tbls.", "butter and zucchini.", "Cook another 3 minutes.", "Add corn, garlic and 1/2 teaspoons salt.", "Cook, stirring frequently, scraping bottom of pan to get up the little bits, about 3-4 more minutes.", "Add cumin, cook and stir another 30 seconds.", "Remove pan from heat.", "Add all but 1/2 tbls.", "mint, basil, chives and parsley.", "Add a few grinds of fresh pepper, a good squeeze of lemon juice.", "Stir, let sit for 2 minutes, stir again.", "Season to taste with more salt, pepper, and lemon juice.", "Sprinkle remaining 1/2 tbls.", "mint over top.", "Serve warm."]

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 1 cup corn, cut off cob (about 2 ears), 1 cup sweet onion, chopped, 1 cup zucchini, chopped (about 1 medium), 1 garlic clove, minced, and more.

Yes, Minty Corn and Zucchini Saute 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.

That's it — enjoy your meal!

Minty Corn and Zucchini Saute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions