Imagine a vibrant, colorful dish that bursts with fresh flavors and takes just 25 minutes to prepare - this Sautéed Squash, Tomatoes, Corn, and Onion recipe is about to become your new go-to summer side dish! Perfect for those busy weeknights or when you want to impress your family with a quick, nutritious meal that looks like it came straight from a gourmet restaurant kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash and prepare all vegetables: slice zucchini into half-moon shapes, halve cherry tomatoes, chop onion, and ensure corn kernels are ready.
- Place a large skillet or sauté pan over medium-high heat and add olive oil, allowing it to heat for about 1-2 minutes until shimmering.
- Add chopped onions to the hot pan and sauté for 3-4 minutes, stirring occasionally, until they become translucent and slightly golden around the edges.
- Add sliced zucchini to the pan, spreading them in a single layer to ensure even cooking. Cook for 4-5 minutes, stirring occasionally, until zucchini starts to soften and develop light golden brown edges.
- Incorporate corn kernels into the pan, stirring to combine with zucchini and onions. Cook for an additional 2-3 minutes.
- Add halved cherry tomatoes and gently stir, cooking for another 2 minutes to warm them through without breaking them down completely.
- Season the entire mixture with salt and pepper to taste, ensuring even distribution of seasoning.
- Remove from heat and transfer to a serving dish, allowing the vegetables to rest for 1-2 minutes before serving.
- Optional: Garnish with fresh herbs like chopped basil or parsley for added flavor and presentation.
Tips
- Use a large, wide skillet to ensure vegetables have enough space to sauté instead of steam
- Cut vegetables into uniform sizes for even cooking
- Don't overcrowd the pan - this helps achieve beautiful golden edges on your vegetables
- Cook on medium-high heat to get a nice caramelization without burning
- Season gradually and taste as you go to build layers of flavor
- For extra depth, consider adding a splash of balsamic vinegar or a sprinkle of fresh herbs at the end
- If using frozen corn, pat it dry before adding to prevent excess moisture in the pan
- For a protein boost, you can add grilled chicken or crumbled feta cheese to make this a complete meal
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
