Simple Zucchini Tomato Corn Side Dish With Fresh Basil.

Make dinner a time to enjoy the freshness of the season with fresh produce. This simple zucchini, tomato, and corn side dish with fresh basil is an excellent way to enjoy summer veggies. With a few ingredients and little time, you can create great fresh flavor using your cast iron skillet. Enjoy this easy side dish and a grilled steak or roast chicken. It’s a great way to use up your seasonal produce.

Funnily, when I was growing up, and my mother’s vegetable garden was burgeoning with giant zucchini, I would cringe a little inside, knowing that it would be on my dinner plate. I wasn’t a fan of zucchini then. But now, as an adult, I love the freshness of zucchini grilled, sauteed, and cooked in various dishes. It’s that time of year again when the stores are filled with green and yellow zucchini. I can’t help but fill up with all the tastiness of that summer squash. 

This perfect side dish was just a compellation of fresh produce I had to use. It’s so simple and delicious I wanted to share it with you. 

If you, too, love zucchini, be sure to try my zucchini tomato bake with onion and cheese. Mmm, good!

Why You Will Love This Simple Tender Zucchini Side

Simple With Tons Of Flavor. Cooking the corn kernels with the cherry tomatoes and zucchini in a cast iron skillet makes a flavorful side dish. A generous portion of salted butter makes the dish irresistible. 

Peak Season Vegetables. Using vegetables at their peak ensures maximum flavor and nutrition, enhancing the dish’s overall taste. Whether you’re looking to complement a main course or enjoy a wholesome, seasonal side, this dish highlights what’s in season: satisfying and nourishing.

​Great For Introducing Kids to Vegetables. Cooking the vegetables in salted butter and serving them while hot is a great way to introduce a more sophisticated vegetable dish to kids. 

​Let’s Slice That Zucchini For This Simple Veggie Side Dish

Start by picking the best fresh produce. I went to the local farmers market to grab some in-season zucchini and tomatoes. Fresh corn kernels cut from the cob make a great addition and caramelize nicely, bringing another layer of flavor to the dish. 

Add the vegetables to a large bowl as you prepare them for the skillet. Start by washing the tomatoes. Wash the zucchini next and remove both ends before cutting on a slight diagonal crosswise. Each slice should be uniform, approximately one-quarter inch thick, to keep them cooking at the same speed as the other ingredients. Next, shuck the corn ears and run a knife down under the kernels next to the cob. 

You can begin heating your cast iron skillet slowly. Once it is hot, add the butter and oil, allowing the butter to melt and the blend to sizzle before adding the veggies. 

You can also add black pepper when adding the cherry tomato, sliced zucchini, and corn. We’re not adding salt, as we used salted butter. 

This recipe makes a sizeable amount, so be sure to use a large skillet. Reduce the pan to medium heat to cook. We don’t want the corn to burn, so be sure to give the mixture a stir now and then as it cooks. 

The tomatoes need to burst their skins to reduce hot burns from the juices when consumed. During the cooking process, the tomatoes and zucchini will also add liquid to the skillet. Be sure to let the majority of the liquid steam off while cooking. 

If the tomatoes are difficult and don’t seem to want to burst, you can break them open with the edge of a spatula. 

Once the mixture has reduced in liquid and the zucchini has cooked fully, remove the skillet from the heat. Add the fresh basil leaves. Be aware that adding them to the hot veggies will cause the bright green to blacken or darken. It’s okay; we are looking for flavor. If you prefer to add them right before serving for a bright effect, that’s fine, too. Just be sure that each portion is given a generous amount of fresh basil leaves. 

Now, you will want to drain and crumble the feta cheese over the surface of the vegetables and serve it all right away. I love the rustic look of the skillet and will often just pop the whole thing onto a wire rack for people to serve themselves from. It creates a stunning presentation for the table that the entire family enjoys- unless they are still in zucchini dislike mode-I always encourage my kids to sample the zucchini, even if just a little bit because you never know when their tastes will flip as mine did into being a zucchini lover. 

Ingredients:

Green Zucchini: These should be small to medium size so they aren’t overly seedy.

Cherry Tomatoes: Offer great summer flavor and pair beautifully with fresh basil.

Fresh Corn: Sweet corn picked fresh from the plant has less starch. When buying corn at the grocer, try to buy it locally for freshness.

Salted Butter: This adds classic richness to the dish while enhancing the flavor with salt.

Olive Oil: Oil keeps the butter from burning. I use olive oil for its flavor and because it’s healthier than other neutral oils.

Black Pepper: This spice makes the dish have a deeper flavor overall.

Fresh Basil: This classic fresh herb pairs well with tomatoes and other garden vegetables for a burst of summer flavor.

Feta Cheese: Adds a tangy, creamy finish to the fresh basil and vegetables.

Substitutions And Add-Ins For This Easy Vegetable Side Dish:

Green Zucchini: Instead of just green, try adding yellow zucchini, crookneck squash, or patty pan squash cut into smaller pieces. 

Cherry Tomatoes: You can use any small tomato or cut fresh tomato into chunks. 

Fresh Corn isn’t always available, so canned corn will also be available. Drain the excess liquid off before using. 

Salted Butter: If you don’t have salted butter, unsalted will also work, although you will want to add about 1/2 tsp of table salt to the dish. You can also use margarine or Becel. It would also be acceptable to just use straight oil for a lower-fat version.

Olive Oil: This oil can be more costly, so using any regular neutral oil will also work and be more budget-friendly.

Black Pepper: You can replace black pepper with white or add red pepper chili flakes for additional heat. 

Fresh Basil: Dried basil may also be used. You should use one to one and a half tablespoons of the dry herb.

Feta Cheese: This can be omitted if you wish. 

​Add thyme, oregano, and/or parsley to make the side dish even more herbaceous. If you want to make it a stand-alone side dish, try adding some black beans for protein while making the dish heartier.

Expert Tips, Serving And Storing Suggestions For This Zucchini Tomato Corn Side Dish:

Tip #1: Slice Uniformly: The zucchini should be of the same 1/4″ thickness to allow for cooking to match the cherry tomato cook time.

Tip #2: Add Oil To Butter:  To avoid burning butter, you MUST add oil. 

Tip #3: Garnish Before Serving: For the best appearance, garnish with fresh basil just before serving. The basil will discolor if added too soon.

This vibrant side dish featuring sautéed corn, fresh tomatoes, and zucchini pairs perfectly with various main courses. Serve it alongside grilled chicken, fish, or a hearty grain dish for a well-rounded, flavorful meal.

Any leftover zucchini, tomato, and corn can be stored in the fridge in an airtight container for up to 3 days. For longer storage, you can freeze them for up to 2 months; just be sure to thaw and reheat thoroughly before serving.

If you enjoyed this sautéed zucchini dish, please take a moment to rate it and share your thoughts—your feedback helps others discover and enjoy this seasonal favorite!