Sautéed Zucchini and Corn with Garlic and Basil
Quick vegetable medley with sweet corn and zucchini, finished with fresh basil for a vibrant side dish. This american-inspired vegetarian (vegetarian) ready in about 18 minutes pairs medium Zucchini, Corn kernels, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium Zucchini
- 1 cup Corn kernels
- 2 tbsp Olive oil
- 3 cloves Garlic
- 1/4 cup Fresh basil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 medium sliced zucchini rounds (1/4-inch thick) and 1 cup corn kernels. Cook for 5 minutes until zucchini begins to soften.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Stir in 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes until vegetables are tender-crisp and flavors are combined.
Frequently asked questions
How long does Sautéed Zucchini and Corn with Garlic and Basil take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Zucchini and Corn with Garlic and Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Sautéed Zucchini and Corn with Garlic and Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Zucchini and Corn with Garlic and Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Zucchini and Corn with Garlic and Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved the dish! The basil made it so aromatic. Only took 15 minutes.
- ★★★★★
Perfect side for grilled chicken. My kids even ate it!
- ★★★★★
Loved the simplicity and how fresh it tasted. Made with garden zucchini and corn.
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