Zucchini, Corn, and Mushroom Sauté
 
Prep time
Cook time
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Zucchini, corn, and mushrooms sautéed in white wine and spices. Makes for a flavorful healthy side dish.
Author:
Recipe type: Side Dishes
Serves: 4
Ingredients
  • 3 zucchini, cut into ½" discs
  • 2 cloves garlic, minced
  • 1 package mushrooms (8 oz.), washed and quartered
  • 3 ears of corn
  • 2 tablespoons avocado or olive oil
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground mustard
  • ¼ teaspoon salt
  • ¼ teaspoon onion powder
  • ⅛ teaspoon cumin
  • dash of pepper
  • ¼ cup white wine (I used Sauvignon Blanc)
Directions
  1. Prep veggies by washing zucchini and mushrooms. Cut off ends of mushroom stems. Cut mushrooms into quarters and zucchini into ½" round discs. Shuck corn and cut corn off the cob. Mince garlic. Set veggies aside.
  2. In a large shallow saucepan, heat 2 tablespoons oil over medium high heat. Add zucchini and stir. Add thyme, ground mustard, salt, onion powder, cumin, and dash of pepper. Saute for 3 minutes, stirring occasionally to avoid burning. Add corn, mushrooms, and garlic. Stir to evenly coat with seasonings and oil. Add wine and cover saucepan with lid. Allow to cook for 3 minutes.
  3. Remove lid and continue sautéing vegetables until most the liquid has reduced and the zucchini is crisp tender, about 3 minutes more. Season to taste and serve.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/zucchini-corn-and-mushroom-saute/