The Best Fresh Zucchini, Corn, and Garlic Sauté (vegan)

Inspired by summer vegetables, this crunchy, flavorful, and healthy BBQ simple side dish is exactly what you need at your next BBQ. It has fresh summer corn and zucchini sauteed in fresh garlic, coconut oil, and seasonings and it’s absolutely delicious. 

Summertime means great food and great company. It also is about using seasonal produce to create ripe and flavor-filled dishes. The abundance of zucchini inspires me to get creative with this seasonal vegetable. This is hands down our family’s favorite zucchini recipe with all of the classic flavors of summer.

If you find yourself with so much zucchini in your garden, you’re probably looking for as many tasty and quick recipes to make with this popular summer veggie.

Serve this at your next summer gathering as a side dish or on top of tacos. This will quickly become one of your summer favorites! 

How to Serve This Vegan Side Dish

The good news is that there are many different ways to enjoy this recipe. Summer zucchini is versatile and pairs nicely with many dishes. All you will need is a few simple ingredients.

As a side dish: If you are headed to a backyard BBQ and you are looking to bring a crowd-pleaser, you have found your match. The best part is how many compliments you will receive on this easy side dish.

As a salad topper: Enjoy this recipe as a main course. Grab yourself a pot of cooked quinoa and place a few scoops of this warm veggie recipe over top. You will fall in love with this warm summer salad instantly! 

On top of tacos: This is a family favorite over here. We like to add refried beans or black beans to a corn tortilla. We heat them up and then add the sautéed corn and sautéed zucchini mixture on top. It is absolutely the best way to eat tacos.

In a pasta salad: Another creative way to incorporate this healthy side dish is to add it to a bowl of cooked bow tie or rigatoni noodles. It becomes the perfect warm pasta dish. You can also add marinara sauce for complete weeknight dinners.

The Ingredient List

Grab these basic ingredients and have this zucchini sauté dish ready in less than 30 minutes. Scroll to the bottom for the full recipe.

Fresh ears of corn: It is a huge game-changer to use fresh corn kernels instead of canned. Grab three ears of corn for this recipe. You can find corn at your local farmer’s market or a grocery store.

Summer squash: I like to use green zucchini for this recipe. If you are going to use yellow squash, I recommend using half-yellow and half-green.

Red onion: You can technically use any type of onion you have on hand. A shallot, yellow, sweet, white, or green onion can all work.

Garlic: Using fresh minced garlic cloves is the way to go. Garlic powder will work but I highly encourage you to use the fresh stuff. It really makes a difference.

Lime juice: Including a hint of citrus in this recipe does the trick. Especially for a Mexican-themed side dish.

Coconut oil: Okay you guys. The key ingredient is coconut oil for this zucchini saute. It brings out the most incredible flavors! I do not taste coconut flavor, but if you are against coconut oil, feel free to use avocado oil or vegetable broth instead. However, it will alter the end result.

Red pepper flakes: If you are looking for a little kick, add a dash of red pepper flakes. Omit this ingredient if you do not prefer any spice.

Parsley: I love adding fresh herbs to my dishes. They are not only packed with flavor but they are packed with nutrients. If you do not have fresh parsley available, go ahead and skip this ingredient. 

Sea salt and black pepper: This is a must. Use as much salt and pepper as your little heart desires. I found that I need more salt than I originally thought. 

How to Make This Fresh Zucchini and Corn Sauté

Step one: Start by heating a large pan over medium heat and add the coconut oil to the pan.

Step two: Once the pan is warm and the coconut oil has melted, add the diced onion to the pan. Stir the onion as you cook it for about 1-2 minutes.

Step three: Add the corn, zucchini, garlic, and optional red pepper flakes to the pan. Stir and continue cooking for about 3 minutes.

Step four: Add in the lime juice, salt, and pepper. Stir and continue cooking until the zucchini is cooked through. (Maybe another 1-3 minutes or so).

Step five: Once the vegetables are done cooking, remove the pan from the heat. Sprinkle minced parsley over the top of the dish.

Step six: Serve immediately as this dish is best warm.

How to Store Zucchini Sauté

Store this dish in the fridge with a lid for up to 3 days. Just keep in mind that zucchini gets a little soggy as leftovers.  

Tips + Modifications

Feel free to swap out the coconut oil for avocado oil if you do not prefer the coconut taste. I highly recommend using coconut oil, however. It gives the dish a wonderful flavor! 

I do not recommend using canned corn. I have not tried this recipe with canned corn. While it definitely will not taste as fresh, you can choose to use drained canned corn if needed.

Other Delicious Side Dishes To Try

Oven Roasted Butternut Squash is an easy and delicious side dish that’s sweet and savory and bursting with flavor. The caramelized squash will pair perfectly with a variety of holiday meals. It’s healthy, versatile, and mouth-watering.

These Healthy Garlicky Smashed Potatoes are roasted to perfection. Mouth-watering baby potatoes smothered with garlic, Dijon, salt, and fresh parsley will be your favorite easy side dish. You’ll never go back to plain baked potatoes after having these.

Enjoy!

XOXO

Michelle