This Fresh Corn and Zucchini Saute recipe is delicious served as a side, or a main dish with cheese and fresh herbs.


Lately it’s been really hot. Really hot. And probably like most gardens, in August ours starts showing its true color.

You can see the wear, the insects, the heat makes it look like Charlotte in Charlotte’s Web … it begins to loose its energy.

But not all of it.

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Here are a few photos of what we’ve been harvesting.

What’s to come.

What’s still producing.

Still getting rather large strawberries.


A few beds are really looking tired.

Beans – hopefully we’ll be harvesting more.

And our new $5 bargain that I can’t wait to show you in a future post!

Herbs are going strong.

Lots of green tomatoes; only a few ripe ones so far.

Sweet treats for late summer (sweet potatoes).

We decided to turn a side bed into a zucchini bed (over by the trellises).

We do not grow our own corn, but we do grow zucchini. Yum.

Today I’m sharing with you a fresh corn and zucchini saute that I made for dinner last week for my family – and they loved it! The secret is to not overcook the veggies, but to leave them nice and crisp.

So simple, yet so flavorable.

Enjoy!

What vegetables have you been harvesting?

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Fresh Corn and Zucchini Saute

Sandy Coughlin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6
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Ingredients
 

  • 2 Tbsp. olive oil
  • 1 sweet onion, finely chopped
  • 2-3 cups corn, 4-6 ears cooked, cut off the cob
  • 2-3 medium zucchini, cut in small pieces
  • Salt
  • Pepper
  • Fresh cilantro, chopped finely

Instructions
 

  • Heat the oil in a large heavy skillet over medium heat until hot.
  • Add in the onions, stirring until softened, for about 5 minutes.
  • Add in the corn, zucchini, salt and pepper and cook until zucchini is tender, 4-6 minutes.
  • Add the cilantro and season to taste. Serve.
Cuisine: American
Course: Side Dish
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