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Charred Corn and Zucchini with Basil recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Charred Corn and Zucchini with Basil

by Jessica Bard
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

Charring the vegetables gives them a smoky richness and makes for mostly hands-off cooking. Put everything in the skillet and let high heat do the rest. Serves 4

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
Get a quick and delicious recipe every day with our FREE Make it Tonight newsletterMake it Tonight Recipe
ingredient discovery
Ingredients olive oil sweet corn zucchini more more
2 Tbs. extra-virgin olive oil
2 cups fresh corn kernels (from 3 to 4 medium ears)
3/4 cup halved and thinly sliced zucchini
1/4 cup small-diced red onion
Kosher salt
1/4 cup coarsely chopped fresh basil

Heat 2 Tbs. extra-virgin olive oil in a 12-inch skillet over high heat until shimmering. Add the corn, zucchini, onion, and 1/2 tsp. salt; stir to combine. Cook, stirring only once or twice, until the corn is lightly charred, about 4 minutes. Stir in the basil and serve.

nutrition information (per serving):
Calories (kcal): 130; Fat (g): 7; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 3; Monounsaturated Fat (g): 5; Carbohydrates (g): 18; Polyunsaturated Fat (g): 1; Sodium (mg): 140; Cholesterol (mg): 0; Fiber (g): 2;
photo: Scott Phillips
From Fine Cooking 118 , pp. 49
July 5, 2012

user reviews

Rate this Recipe
Star Star Star Star Star by DebbSmith, 8/19/2012Easy meets excellent! Love the simplicity of this recipe and great flavor results. Charring the corn really emphasizes its natural sweetness. This recipe is definitely a keeper.
Star Star Star Star Star by Chelsea_in_Victoria, 8/12/2012Amazing way to use corn - fast, low-effort and totally delicious. Thank you Jessica for a veggie dish that is easy and yummy.
Star Star Star Star Star by WygFarmMkt, 7/9/2012Loved this recipe! It was fast and had plenty of flavor. I added some rice and tomatoes that were hanging out and it was pretty filling as well.