Corn And Zucchini Medley
A vibrant medley of zucchini, corn, and red peppers toasted with walnuts and garlic, offering a savory, crunchy side perfect for summer gatherings or weeknight dinners.
Ingredients
- 1/2 cup coarsely chopped walnuts ⓘ
- 2 cloves garlic crushed ⓘ
- 1 tablespoon butter or margarine ⓘ
- 1 tablespoon oil ⓘ
- 4 medium zucchini sliced into rounds ⓘ
- 1/4 cup sliced green onions ⓘ
- 1/4 cup chopped red bell pepper ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 2 (16 oz.) cans whole kernel corn drained ⓘ
Instructions
- Combine the walnuts, garlic, butter, and oil in a 10-inch skillet. Cook over medium-low to medium heat until walnuts are lightly browned, about 10 minutes.
- Remove the walnuts from the pan using a slotted spoon and set aside.
- Add the zucchini, green onions, and red bell pepper to the skillet. Add more butter and oil if needed. Cook over medium heat until zucchini is tender but not mushy.
- Add salt, black pepper, and drained corn to the skillet. Simmer for about 5 minutes until the corn is heated through.
- Stir in the toasted walnuts and serve.
Tips & Substitutions
For added flavor, consider using smoked walnuts or adding a splash of lemon juice before serving. If you don't have walnuts, pecans or almonds can be good substitutes. To customize, try adding other vegetables like bell peppers or spinach. Adjust the seasoning based on your preference or add some red pepper flakes for heat.
Serving Suggestions
This Corn and Zucchini Medley pairs beautifully with grilled chicken or fish for a complete meal. Consider serving it alongside a quinoa salad or as a filling side dish for a barbecue. It also makes a great topping for baked potatoes or can be mixed into pasta for a hearty vegetarian option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through, or microwave in short intervals, stirring occasionally to ensure even heating. This dish can also be enjoyed cold as a salad.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Zucchini Medley contains roughly 399 calories, with 7g protein, 10g carbohydrates, and 40g fat. It is a good source of protein (14% of the Daily Value) and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 744mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, you can use frozen corn in this recipe. Simply thaw and drain it before adding it to the skillet. It will cook similarly to canned corn and will still provide a sweet crunch to the dish.
What can I substitute for zucchini?
If you don't have zucchini, you can use yellow squash or even diced eggplant as a substitute. Both will provide a similar texture and flavor, making them great alternatives for this medley.
Is this dish suitable for meal prep?
Absolutely! This Corn and Zucchini Medley is perfect for meal prep. It holds up well in the refrigerator and can be easily reheated. Just make sure to store it in individual portions to make it easy to grab for lunch or dinner throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).