The recipe for the Easy Corn, Tomato, Zucchini Sauté began with the need to use up some of the mixed vegetables in the fridge. The refrigerator drawers were overflowing in the kitchen as well as the extra fridge in the garage. We created a simple recipe that quickly pan roasts the veggies.
Instead of making this vegetable trio like our Grilled Vegetables with Italian Marinade, we wanted a quicker quicker recipe like our Skillet Sautéed Zucchini.
You see, my problem with summer vegetables and fruits are that they are so beautiful and plentiful . I have a tendency to get carried away.
As we wander throughout the store I seem to toss everything in the grocery cart that looks good, forgetting that I’ll have to use it before it wrinkles or, heaven forbid, rots. 🙁
But, there are also times when we’ll be inspired by a recipe and then we go to the store to purchase the necessary ingredients.
What kind of shopper are you? Do you buy the groceries and then make something from what you have on hand? Or, do you plan out a weekly menu and then go to the grocery store to purchase the needed items?
I knew the ingredients I had on hand so the minute I saw the title of the recipe I knew I’d hit pay dirt. The title included the veggies I was trying to use, plus The Cookin’ Canuck’s recipe sounded deliciously fresh.
The skillet vegetables recipe was easy and a healthy low calorie dish. My search was over.
The original recipe had fresh corn that was cooked and then cut off the cob and added to the zucchini in the skillet.
If we would have had fresh corn on hand, I would have grilled it so that it had some of those dark kernels and then cut it off the cob. We had frozen corn in the freezer that my Honey had been begging me to use for something or other.
This recipe was it — he was very happy I had finally found a use for the corn.
Instead of the cilantro in the recipe I used our basil. As I’ve mentioned before, I’m always looking for ways to use extra basil.
I’m afraid our neighbors are going to think that our basil is an invasive plant since it’s everywhere!
The vegetable medley ingredients in this recipe are not sophisticated, by any means. It’s the addition of fresh lime juice that makes the Easy Corn, Tomato, Zucchini Sauté different and delicious.
It was the perfect compliment to our Barbecued Pork Chops.
Spero che vi piace la ricetta { I hope you like the recipe}.
Un caro saluto e alla prossima.
Corn, Tomato, Zucchini Sauté
Ingredients
- 2 teaspoons olive oil
- 2 small zucchini about 7 inches each sliced in half lengthwise then sliced again lengthwise then dice into half moons
- 1 ½ cups cherry tomatoes- we used our black cherry tomatoes
- 2 cups frozen corn thawed or 3 medium ears of corn rubbed with butter and roasted over grill until you get some nice charred kernels, cut kernels off of cob
- 2 garlic cloves minced
- 1 ½ Tablespoons minced basil can substitute cilantro
- 2 teaspoon fresh lime juice
- Salt and freshly ground pepper to taste
Instructions
- Heat the olive oil in a large nonstick skillet over medium-high heat.
- Add the zucchini and cook, stirring frequently, about 2 minutes. Add the minced garlic and continue to stir for about another 2 minutes. Stir in the corn and cherry tomatoes and cook until the tomato skins start to split about another 2 minutes.
- Remove from heat and add the basil, lime juice, salt and pepper.
- Serve.
Nutrition
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