Gluten Free Zucchini Corn Sauté
This bright, summery sauté is the kind of weeknight side dish that looks like you put in way more effort than you actually did. Zucchini gets a proper golden sear before sweet corn joins the pan, and the whole thing comes together with garlic, a pinch of red pepper flakes, fresh basil, and a squeeze of lemon that makes every bite pop. The ingredients are naturally free of gluten — no swaps, no specialty flours, no label-reading required — which means this one is genuinely fuss-free from start to finish. Cooking the garlic in the center of the skillet while the vegetables rest at the edges is a small move that makes a big difference, keeping it fragrant and golden without burning. A finishing sprinkle of Parmesan is optional but highly recommended if you want that extra savory edge. It serves four and comes together in well under 20 minutes, making it an easy go-to alongside grilled proteins or even tossed with your favorite gluten-free pasta.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh basil, thinly sliced
- 2 tbsp grated parmesan cheese (optional)
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.
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