Zucchini Vegetable Medley
A vibrant zucchini vegetable medley bursting with fresh flavors, complemented by basil, corn, and tomatoes. Perfect as a side or light main for any meal.
Ingredients
- 6 Tbsp. butter or margarine
- 1 medium green pepper, diced ⓘ
- 1/4 cup chopped onions
- 3 stalks celery, chopped ⓘ
- 2 medium zucchini, sliced in chunks ⓘ
- 1/2 tsp. salt
- 1 tsp. sweet basil ⓘ
- 1 Tbsp. soy or Worcestershire sauce ⓘ
- 1 cup fresh or canned corn kernels ⓘ
- 2 medium tomatoes, cut into wedges ⓘ
- 1 can Mexican or Italian stewed tomatoes ⓘ
Instructions
- In a very large skillet, melt the butter.
- Add green pepper, onions, and celery.
- Saute about 3 minutes.
- Stir in zucchini, salt, sweet basil, and soy sauce.
- Cover and simmer about 5 minutes.
- Stir in corn, tomatoes, and stewed tomatoes.
- Cover and simmer until vegetables are crisp-tender.
Tips & Substitutions
For added flavor, consider substituting olive oil for half of the butter. If you have fresh herbs, use them instead of dried sweet basil for a more vibrant taste. You can also add other vegetables like bell peppers or carrots if desired. To reduce cooking time, pre-cook tougher vegetables like celery.
Serving Suggestions
Serve this Zucchini Vegetable Medley as a colorful side dish alongside grilled chicken or fish. It pairs beautifully with American recipes like barbecued ribs. For a vegetarian option, serve it over quinoa or rice for a wholesome meal. Garnish with fresh parsley for an extra touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring occasionally, until heated through. Alternatively, reheat on the stovetop over medium heat, adding a splash of water to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Vegetable Medley contains roughly 673 calories, with 17g protein, 17g carbohydrates, and 61g fat. It is an excellent source of vitamin C (62% of the Daily Value), protein (34% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1784mg per serving (78% 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 vegetables in this recipe?
Yes, you can use frozen zucchini and other vegetables if fresh ones are not available. Just be sure to thaw them before cooking to avoid excess water in the dish. Adjust the cooking time accordingly, as frozen vegetables may take less time to cook.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños. You can also experiment with hot sauce or a dash of cayenne pepper when sautéing the vegetables. Just start with a small amount and adjust to your taste preferences.
What can I substitute for stewed tomatoes?
If you don't have stewed tomatoes, you can use diced tomatoes or crushed tomatoes as an alternative. Adding a pinch of sugar can help balance the acidity. You could also use fresh tomatoes, just ensure they are ripe for the best flavor.
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).