Low Sodium Gluten Free Zucchini Corn Sauté

Total time22 min

Prep time10 min

Cook time12 min

Low Sodium Gluten Free Zucchini Corn Sauté

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 lb zucchini (about 2 medium), cut into ½-inch half-moons
2 cups fresh or thawed frozen corn kernels (from about 2 ears)
3 cloves garlic, minced
¼ tsp red pepper flakes
½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp fresh lemon juice
2 tbsp fresh basil, thinly sliced
2 tbsp grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
2
Add the zucchini in a single layer and cook, undisturbed, for 3 minutes, until the cut sides are golden. Stir and cook for 1 minute more, until just tender.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!