Sautéed Zucchini and Corn
Updated
Updated
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!
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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!
Helpful Tips & 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.
- 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.
- 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.
Sauteed Zucchini and Corn
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!
Nutrition
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.
Did you make this? Leave a rating below!
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!
Super yummy!!! Going in my favorites!
So easy and yummy! I made this today with garlic baguette for lunch. My friends loved it. Though it seems to be a side dish, it is perfect as a lunch entree. With toasted baguette and a glass of Pinot Grigio my friends raved!
This was so good! My husband and I each had thirds! Zucchini usually doesn’t do much for me, but this was so yummy!
This is so good!! I love the flavors. I seriously could eat the entire pan. Making it for thanksgiving too!!
So easy and delicious. Going in the recipe binder – one of our new favs!
Kids loved it!
Do you drain the bacon grease before adding the butter and onion?
I don’t, but you can. The bacon grease adds great flavor and since there’s only 3 slices, it’s not an excess of grease.
I made this once as written and my wife and I loved it. Decided this time to make it a whole meal by adding cubed chicken breast at the same time as the zucchini. Topped it with shredded cheddar cheese. So good! This is going into regular rotation in our house.
great reviews from family and friends
Best zucchini recipe ever!!!
Love love love this recipe! I make this a lot in the summer when the zucchini starts coming in. And, I have copied this recipe for so many co-workers who also love it. Of course we all use more bacon and sometimes add other veggies like tomatoes and/or asparagus. I can honestly say that any recipe I see was made by you has not disappointed me
Best recipe ever, everyone I have shared your recipe with loves it!
What a fabulous birthday gift, this recipe was! Incredibly easy and the taste is off the charts.
As soon as you saw the zucchini you knew what you wanted to make. I was amazed as I have no ideas- ever. You make it look easy. Thanks for helping me along the way. I can’t wait to make this. Hum, maybe for lunch.
This was excellent.