Sautéed Zucchini and Corn with Fresh Herbs
A colorful vegetable side dish featuring tender zucchini and sweet corn, sautéed with fresh herbs for a light and refreshing finish. This mediterranean-inspired vegetarian ready in about 20 minutes pairs fresh corn kernels, olive oil, finely chopped parsley 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, sliced into 1/4-inch rounds zucchini
- 1 cup, fresh corn kernels
- 2 tbsp olive oil
- 2 tbsp, finely chopped parsley
- 1 tbsp, finely chopped dill
- 1/4 tsp garlic powder
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups sliced zucchini and cook for 5 minutes, stirring occasionally, until they soften and develop light golden edges.
- Step 2: Add 1 cup fresh corn kernels and 1/4 tsp garlic powder to the skillet, stirring to combine. Cook for 3-4 minutes until corn is tender and zucchini is crisp-tender.
- Step 3: Remove skillet from heat and stir in 2 tbsp chopped parsley and 1 tbsp chopped dill. Season with salt and freshly ground black pepper to taste, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini and Corn with Fresh Herbs take to make?
Total time is about 20 minutes (10 min prep + 10 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 Fresh Herbs?
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 fresh corn kernels from drying out.
Can I substitute ingredients in Sautéed Zucchini and Corn with Fresh Herbs?
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 Fresh Herbs 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.
What goes well with Sautéed Zucchini and Corn with Fresh Herbs?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This dish was a hit at my dinner party! The herbs really brightened up the zucchini and corn. Will make again.
- ★★★★☆
Loved the flavors, but I found it slightly bland. Next time I'll add more garlic.
- ★★★★☆
Great recipe, but the corn took a bit longer to sauté than the recipe said.
