Sautéed Zucchini and Corn

Fresh Sauteed Zucchini and Corn is combined with bacon, aromatics, and a few seasonings to create an amazing flavorful and easy side dish made in the skillet. You won’t want to stop eating it!

Zucchini and corn are two summer favorites and love to be together. Don’t miss our Zucchini Corn Fritters where they’re paired up again for a fantastic appetizer or snack.

Sauteed Zucchini with Corn

I always blame dessert on my expanding waistline, but the truth is it’s really dishes like this sauteed zucchini. Not because it’s high in fat and calories – it’s actually gluten free and low carb – but merely because I love it so much that I could easily eat all four servings by myself. It’s THAT good.

My neighbor gave me some enormous squash from her garden, and originally I was like, “Omg, what on earth will I do with so much zucchini?” But then I threw together this zucchini and corn skillet dish…and proceeded to made it three more days in a row.

Just five simple ingredients are combined, including zucchini, corn, onion, garlic, and bacon (plus butter and a few seasonings) creating an unbelievable medley of flavors. This side dish comes together quickly and goes with just about anything to round out your meal. It’s so delicious!

Ingredients Needed

You only need a small handful of simple ingredients to make this zucchini sauté, and 3 of them are spices.
(Scroll below to the printable recipe card for details and measurements.)

• Zucchini – If you’re lucky enough to have your own garden zucchini, definitely use that! If not, zucchini from your local market is absolutely fine.
• Corn – We use fresh corn when it’s in season for the best flavor, but canned or frozen corn can be used as well (see note below.)
• Red onion – For that rich umami flavor and a subtle sweetness.
• Garlic – Provides aromatics and flavor.
• Bacon – For fabulous salty flavor and added texture.
• Unsalted Butter – This is added to the rendered bacon fat and used to sauté the vegetables. It adds richness and moisture. We use unsalted butter since bacon is already salty.
• Seasonings – Kosher salt, black pepper, and just a pinch of cayenne.

Recipe Variations

• Corn options. Frozen corn (thawed) or canned corn (drained) can be substituted for the fresh corn, when not in season, so you can make this dish year-round.
• Use yellow squash. This easy side dish can also be made with yellow squash instead of the zucchini, or a combination of the two.
• Omit the bacon. If you need this to be a vegetarian dish, simply omit the bacon and use salted butter instead of unsalted.
• Add in some Parmesan cheese. Sprinkle the finished dish with a 1/4 to 1/3 cup freshly grated Parmesan for added flavor.
• Bump up the heat level. The pinch of cayenne does not make this dish spicy, but rather just amps up the flavor. If you do want it spicy, you can add in more cayenne, or a diced jalapeno.

How to Saute Zucchini

Making sauteed zucchini with corn is super easy in just a few steps.
(Scroll below to the printable recipe card for details and measurements.)

1. Cook the bacon. In a large nonstick skillet, cook the bacon until crispy and the fat has rendered.
2. Stir in the butter and onion. Add in the butter and diced onion, cook until softened.
3. Add in zucchini. Stir in the zucchini. Cook, stirring occasionally, until crisp-tender.
4. Add in the corn, garlic, and seasonings. Stir in corn kernels, garlic, and seasoning. Cook, stirring occasionally, until corn is tender.
5. Serve. Serve immediately while hot and enjoy!

Serving Suggestions

You can enjoy this zucchini and corn skillet with just about anything! A few of our favorites include grilled chicken, grilled flank steak, baked chicken breast, turkey burgers, air fryer pork chops, and roasted pork tenderloin.

Proper Storage

• Prep ahead of time. You can prep and chop the vegetables a day before cooking them. Keep them in separate sealed containers in the fridge.
• Storing leftovers. Allow skillet zucchini and corn to cool, then store in an airtight container in the refrigerator. It will keep for up to 3 days. Freezing this dish is not recommended.

More Zucchini and Corn Recipes:

• Air Fryer Zucchini Fries
• Italian Stuffed Zucchini
• Zucchini Bread
• Honey Butter Skillet Corn
• Creamed Corn
• Mexican Street Corn Salad

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Sauteed Zucchini and Corn

5 from 13 Ratings

Fresh Sauteed Zucchini and Corn is combined with bacon, aromatics, and a few seasonings to create an amazing flavorful and easy side dish made in the skillet. You won't want to stop eating it!

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings: 4

Cook ModePrevent your screen from going dark

Ingredients

• 3 slices bacon , diced
• 1 tablespoon unsalted butter
• 3/4 cup small diced red onion
• 3/4 pound zucchini , diced (about 2 cups)
• 3 ears corn , husks and silks removed, kernels cut off cob (about 1 & 1/2 cups)
• 1 clove garlic , minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• pinch of cayenne pepper

Instructions

• Sauté bacon in a large nonstick skillet until crispy and the fat has rendered, 5 to 8 minutes.
• Add in the butter and onion; sauté for 3 minutes until softened.
• Add zucchini and cook, stirring occasionally, until crisp-tender, 4 minutes.
• Add in corn kernels, garlic, salt, black pepper, and cayenne. Cook, stirring occasionally, until corn is tender, about 3 minutes more.
• Serve immediately and enjoy!

Notes

Corn options. Frozen corn (thawed) or canned corn (drained) can be substituted for the fresh corn, when not in season, so you can make this dish year-round.

Use yellow squash. Make it with yellow squash instead of the zucchini, or a combination of the two.

Omit the bacon. If you need this to be a vegetarian dish, simply omit the bacon and use salted butter instead of unsalted.

Add in some Parmesan cheese. Sprinkle the finished dish with a 1/4 to 1/3 cup freshly grated Parmesan for added flavor.

Bump up the heat level. The pinch of cayenne does not make this dish spicy, but rather just amps up the flavor. If you do want it spicy, you can add in more cayenne, or a diced jalapeno.

Nutrition

Calories: 121kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 408mg | Potassium: 303mg | Fiber: 1g | Sugar: 3g | Vitamin A: 267IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 0.5mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Side Dish

Cuisine: American

Keyword: corn and zucchini, corn side dish, sauteed zucchini, zucchini side dish

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