Description
Simple and bursting with flavor, this Sautéed Zucchini recipe is a great back-pocket side dish for the summer. Easy to make, vegan and gluten-free.
Ingredients
Units
- 2 cups zucchini, 12 ounces cut into 1/2 inch half moon slices (any fresh tender summer squash is great; yellow squash like patty pan or crookneck, green, stripped, etc)
- 2 large garlic cloves
- 1 red bell pepper (or orange or yellow)
- 1/2 cup cherry tomatoes about a handful
- 2 ears of fresh corn (or sub 2 cups more zucchini)
- 3 tablespoons olive oil (sub 1 tablespoon for butter if desired)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons red wine vinegar
- 2 tablespoon fresh oregano, chopped (or 2 teaspoons dried Mediterranean oregano)
- a handful of fresh basil leaves
Instructions
- In a preheated large skillet, add a little olive oil and zucchini in one layer. Let sear for 1-2 minutes over medium-high heat.
- Flip the zucchini, push to the sides of the pan, turn the heat to medium and add more olive oil, garlic and red peppers in the middle. Saute about 1-2 minutes, we are going for crisp-tender vegetables.
- Stir in the corn, salt, pepper, red wine vinegar, and oregano.
- Drizzle with olive oil (or add 1 tablespoon butter- highly recommended). Cook just until corn is warm, about 2 minutes. Sprinkle with fresh torn basil leaves.
Notes
Serve warm or at room temperature.
Store leftovers in a sealed airtight container for 2-3 days in the fridge. Leftovers are great added to scrambles, omelettes, and soups or just eat cold!
Nutrition
- Serving Size: 1 cup
- Calories: 176
- Sugar: 6.6 g
- Sodium: 247.1 mg
- Fat: 11.7 g
- Saturated Fat: 1.8 g
- Carbohydrates: 18.2 g
- Fiber: 3.2 g
- Protein: 3.3 g
- Cholesterol: 0 mg