This Sautéed Zucchini, Corn & Mint Salad w/ Lemon & Parmesan is a quick and easy side dish that’s fresh, simple, light and delicious. It goes perfectly with chicken, fish or steak!
A couple of months ago I asked what kind of vegetables you wanted to see recipes for. Zucchini was at the top of that list! So many of you didn’t know what to do with it so I decided to create something super simple that will go with EVERYTHING. Sautéed Zucchini, Corn & Mint Salad w/ Lemon & Parmesan is just that.
How to cook zucchini:
- Sauté – like I do in this recipe
- Roast – also super easy and delicious
- Grill – a summertime favorite
- Steam – great for smoothies but not that flavorful
Many of us find zucchini readily available and in abundance during the spring and summer months. Other than making zucchini bread, how are we supposed to use it all up?!
It really doesn’t have to be complicated. Use the zucchini as a base, and build flavors upon that.
What does zucchini taste like?
It’s actually pretty bland on its own. That just means you can add whatever flavors you like to make it more interesting and exciting. In this case, I added some freshness using lemon and mint. YUM.
This is not only great as a side dish, but also would be amazing served over fish or chicken. Or even as an alternative to salsa, or add some avocado and make it a chunky guac dip!
It’s not too late to add this to your spring holiday menus. And of course it’s perfect for all your summer BBQ’s and dinner parties. I can’t wait to hear how you like it!
Sautéed Zucchini, Corn & Mint Salad w/ Lemon & Parmesan
Ingredients
- 2 tablespoons olive oil
- 3 medium zucchini (about 1.5 pounds), diced
- 1 teaspoon salt
- 1/8 teaspoon lemon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- pinch red pepper flakes (optional)
- 1 cup frozen corn
- 2 tablespoons grated parmesan cheese
- juice from 1/2 lemon
- 2 tablespoons chopped fresh mint
Instructions
- Heat a large pan over medium/high heat. Add the oil, zucchini, salt, lemon pepper, garlic powder, thyme and red pepper flakes. Cook for 5-7 minutes.
- Add the corn and cook for another minute. Turn off heat and add the parmesan, lemon juice and mint. Add salt to taste and serve warm or room temperature.
Cas
Made this for dinner as a side to roasted chicken- it was amazing!!!! I left out the Parmesan cheese and did not feel i missed anything. I am dying to try this with fresh corn and zucchini cooked on the grill then made into this salad this summer.
Life is but a Dish
So glad you love it! And yes, fresh corn would be amazing!
Andrea Portugal
This salad is so simple, yet packed with flavor! This is definitely becoming my go-to salad for spring and summer.
Life is but a Dish
So glad you love it Andrea!
Meg
Any chance u know the calories?
Life is but a Dish
I don’t, sorry
Sarah
Could I use canned corn instead of frozen?
Life is but a Dish
You could, yes
Susan
We’ve made it so many times since you posted this recipe!
Life is but a Dish
SO glad you love it!
Jenn
Made this tonight, hubs and I both loved it!! Such amazing summer flavors. Instantly added to our rotation of easy weeknight dinners 🙂
Life is but a Dish
Im so glad you loved it!!
Paula
I have made this dish twice in the last month! I love it!!! It’s good room temp or hot, you can add more of less spice or lemon…i actually like a lot of lemon in mine. The very best par though is when you take it off the heat and stir in the Parmesan, mint and lemon….the smell is amazing!!!!
Life is but a Dish
So glad you love it!