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Zucchini and Corn: Little Zucchinis

A colorful and flavorful veggie dish that's quick and easy to prepare, perfect as a side or vibrant addition to any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium zucchini (about 1 lb total)
  • 1 cup corn (Fresh or frozen, about 5 oz)
  • 1 medium onion, diced
  • 1 medium tomato, diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Fresh cilantro (For garnish, optional) Optional garnish

Method
 

Preparation and Cooking
  1. Wash and trim the zucchini, then cut into thin half-moon slices.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add diced onion and sauté for about 3 minutes until translucent.
  4. Stir in zucchini slices and cook for another 5 minutes until they start to soften.
  5. Add corn, diced tomato, garlic powder, cumin, salt, and pepper. Stir well to combine.
  6. Cook for an additional 5-7 minutes until zucchini is tender and everything is well incorporated.
  7. Taste and adjust seasoning if necessary.
  8. Remove from heat and garnish with fresh cilantro if desired. Serve hot as a side dish.

Notes

This dish keeps well in the fridge for about 3-4 days. For a smoky twist, consider adding spices like paprika or black beans for added protein. Frozen zucchini can be used, but it may have a softer texture once cooked.