This super simple side dish is a celebration of late-summer flavor. Tender zucchini and fresh sweet corn get sautéed in under 30 minutes and finished with fresh herbs and nutty parmesan. No magic powers or special tools needed, so have your trustiest knife and skillet at the ready. Naturally gluten free and vegetarian, Sautéed Zucchini and Corn makes a great companion for grilled protein.
Heat a 12” skillet over medium high heat. Add the butter and heat until it melts then foams. Add the olive oil and heat for 30 seconds.
Increase the heat to high. Add the corn, toss to coat in the fat, then saute undisturbed for 3 minutes, or until lightly charred. Toss, then sautee 3 minutes more.
Add the zucchini and toss with the corn. Saute undisturbed for 4 minutes, toss, then saute 4 minutes more. The corn and zucchini should now be lightly charred all over.
Add the garlic and saute, stirring constantly, for 1 minute.
Season with salt and pepper, then remove from heat. Fold in the fresh basil and parsley, then garnish with parmesan cheese. Serve immediately.
Notes
Storage: store leftovers in a sealed container in the fridge for up to 3 days. Reheat in a skillet over medium high heat for 3-5 minutes, or until warmed through. This recipe does not freeze well.