August Garden Chat and Fresh Corn and Zucchini Saute
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.
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?
Get the Recipe:
Fresh Corn and Zucchini Saute
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.
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Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Wow, what a great garden. We have gorgeous tomatoes that were huge but they couldn’t take the Oklahoma heat. We’ve pruned them back to 12″ just to save the plant, but our bell peppers have loved the heat.
Sandy, your garden is an inspiration, no matter the time of year. My thumbs are not so green. :(
Yum. Your garden makes me wish I would have been a bit more diligent with my own this year. I spent too many weeks of the summer traveling, and it just got away from me. It’s still producing, but yours looks like it’s thriving, and mine looks…ahem. A bit overrun.
The saute looks delightful, and we have both of those growing, so I’ll definitely add it to the menu. What a great way to use up all the overabundant zucchini we have.
Gorgeous garden shots Sandy! I love these fresh summer recipes. I’ll be sad when all of the good produce is gone!
Ahhhhh…such a lovely garden, Sandy. Those strawberries are still killin’ me…I’m really aiming to get some going in my garden next spring! This saute looks simply fabulous, yum!
Your garden looks amazing, Sandy! Mine (on a 4th floor balcony where I thought I was immune to pests!) was devoured by every insect imaginable.
YUM! It all looks so yummy! My garden didn’t do so well this year…the deer got to several things and a few things just refused to grow )C: I will get cukes, zuccini, squash and pumpkins for sure. Hopefully tomatoes turn red and I have gotten some spinach, a bit of lettuce and radishes.
I love corn and zucchini together, so good! My tomatoes are taking their time, so are the beans are the herbs are doing great, so we’ll see hoe this all goes. I am still getting used to the different gardening season of the Northwest:)
I love all your garden photos! We are starting a bit slow up north, with the weather just getting nice – no zucchini flowers even yet! ARG! Had to go to the local farmer field to get fresh zucchini – but so worth it!
You’re right about the August garden – mine is looking a bit tired to. We’ve been harvesting zucchini, eggplants, tomatoes and lots of herbs – cooking up a lot of ratatouille with those. Also had potatoes, spinach and lettuce, but they are finished. Waiting for the butternut squash to ripen.
Love the look of this recipe. Once my next zucchini ripens, I think I’ll try it.
Great shots! What’s the container in the middle of your strawberry bed? Does it serve a function? Loved it. Mostly, I container garden. I still have kale. The heirloom Taxi tomatoes are ripening nicely. Herbs still going strong. I’m getting more than one ripe strawberry at a time now. :-) The flowers are rocking the garden. Cheers!
Beautiful!! I love it even more that you have done all of this in an urban setting. Just gorgeous. Thanks for another good looking recipe too!!
Unfortunately, I didn’t plant a vegetable garden this year, but I do grow fresh herbs. My MIL has a HUGE, gorgeous garden, and I came home yesterday with tomatoes, lots of jalepenos and other peppers, and zucchini, squash and cucumbers. This recipe looks delicious, and I’m excited to try it, because I’ve got quite a few zucchini to use up! :-)
I can just taste this – so fresh! We dug out our garden this weekend, it was done. Contemplating putting in a few late summer veggies.