My pursuit to use the abundant supply of zucchini from our garden continues. On Sundays I normally food prep several dishes so that the week’s meals can be easily assembled without issue. This recipe can easily be adapted to use what goodies you have from your garden or farmer’s market. We had corn, cherry tomatoes and of course zucchini so that’s what we used. This sauté is perfect along side your favorite protein or in a bowl. It’s very summery, flavorful and quintessentially summer. Would also be lovely for a bbq and served at room temperature. And yesterday I ate it as a leftover and it was so tasty!
Zucchini Corn Saute
- 1 saute pan
- 1 large zucchini (about 1 lb) quartered and sliced into 1 inch pieces
- 3 ears of corn corn cut off the cob
- 2 cups cherry tomatoes halved
- 1 bunch chives finely diced
- 2 tbl olive oil
- 2 tbl Dijon mustard
- Preheat your saute pan with the olive oil over medium heat.
- Into a large mixing bowl, add all of your ingredients and gently toss to coat everything well.
- Add the well mixed blend to your saute pan and allow to cook. I allow the mixture to cook and brown up a bit in the oil.
- After several minutes (about 6) start stirring and allow the veggies to cook down and get tender. Allow the veggies to cook and get a bit brown. The flavor will deepen.
- I cooked the blend for about 20 or so minutes, stirring every 5 or so minutes. Once the veggies are tender, you can remove from the heat. Taste and adjust the seasonings.
— Knead to Cook