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Minty Corn and Zucchini Saute

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“Adapted from Fine Cooking magazine, this is a nice side dish.”
READY IN:
35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Melt 1 tbls. of butter with olive oil in a 10" saute pan over medium low heat. Add onions and 1/2 teaspoons salt. Cover and cook, stirring occasionally till onions are soft and translucent, about 5 minutes.
  2. Uncover, raise heat to medium high and cook until onions are a light golden brown. Stir often, about another 3-4 minutes.
  3. Add remaining 1 tbls. butter and zucchini. Cook another 3 minutes.
  4. Add corn, garlic and 1/2 teaspoons salt. Cook, stirring frequently, scraping bottom of pan to get up the little bits, about 3-4 more minutes.
  5. Add cumin, cook and stir another 30 seconds. Remove pan from heat.
  6. Add all but 1/2 tbls. mint, basil, chives and parsley. Add a few grinds of fresh pepper, a good squeeze of lemon juice.
  7. Stir, let sit for 2 minutes, stir again. Season to taste with more salt, pepper, and lemon juice.
  8. Sprinkle remaining 1/2 tbls. mint over top.
  9. Serve warm.

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