Zucchini, Sweet Corn Saute


  • 1 ½ pounds young, fresh zucchini
  • 4 tablespoons extra-virgin olive oil
  • 2 cloves garlic, crushed in their skins
  • 1 green pepper, diced
  • 3 ears sweet corn
  • Coarse salt and freshly ground pepper to taste
  • 3 tablespoons fresh basil leaves
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      249 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 5 grams protein; 31 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Slice the zucchini in pieces about an eighth of an inch thick. Heat the oil in a large frying pan and saute the zucchini with the garlic and pepper over high heat, so that the zucchini browns but does not become mushy. Remove with a slotted spoon to a serving dish.
  2. Meanwhile, shave the kernels from the corn, using a sharp knife. Add the corn to the frying pan and cook for three minutes, stirring frequently. Remove the garlic from the pan and add the corn to the zucchini.
  3. Toss the vegetables together and season to taste with salt and pepper. Add the basil and toss. Serve hot or at room temperature.

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