Zucchini, Corn, and Tomato Sauté Recipe
Surprisingly delicious, quick Zucchini, Corn and Tomato Sauté with feta cheese uses the best ingredients of summer for a true garden-to-table recipe.
Servings: 6 servings
Calories: 160.08kcal
Ingredients
- 3 to 4 small zucchini diced*
- 2 teaspoons salt
- 1 medium onion
- 1 clove garlic about 1 teaspoon minced
- 3 cups corn sliced off the cob, or frozen
- 2 tomatoes** preferably paste tomatoes
- 1 tablespoon olive oil
- ½ cup feta cheese optional or cheese of choice
- ½ teaspoon pepper
- salt to taste***
Instructions
- Place zucchini* in a colander set over a bowl and sprinkle with 2 tsp. salt. Toss and let stand about 15 minutes to draw out excess liquid.
- Prep ingredients while zucchini is draining: dice onions, mince garlic, and chop tomatoes.** Slice corn off of cobs if needed.
- Heat oil in a large nonstick skillet over medium-high heat. Add the onion and garlic. Sauté about 2-3 minutes until soft.
- Add zucchini and corn; sauté another 2 minutes until just crisp-tender. Remove from heat. (Note: no need to rinse the zucchini.)
- Add diced tomato, 1/2 of the crumbled feta and stir into vegetables to heat through.
- Season to taste (be careful, the feta will add saltiness) .
- Spoon into a serving bowl and top with remaining cheese.
Notes
*Tip: discard the seedy, mushy middles before dicing, especially with larger zucchini.
**Remove seeds when chopping tomatoes to decrease moisture.
***Because of the varying saltiness of feta cheese, this really is a "salt to taste" recipe.
Nutrition
Calories: 160.08kcal | Carbohydrates: 23.29g | Protein: 6.2g | Fat: 6.57g | Saturated Fat: 2.44g | Cholesterol: 11.13mg | Sodium: 926.22mg | Potassium: 555.33mg | Fiber: 3.67g | Sugar: 8.32g | Vitamin A: 792.79IU | Vitamin C: 28.91mg | Calcium: 87.93mg | Iron: 0.94mg
