Zucchini Medley
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Zucchini Medley

This zucchini recipe is healthy, simple and delicious. It takes less than 20 minutes to make and you can have this a side, or even as a main vegetarian dish.

Vegan, Paleo, Keto, Gluten Free and Dairy Free


  • 2 zucchinis 
  • ¼ cup of onion, finely chopped.
  • ½ tablespoon of cooking oil
  • 2 cups of water
  • 4 tablespoons of tomato paste
  • ¼ teaspoon of garlic powder
  • 1 cup of canned corn
  • Salt & pepper




  1. We begin by preheating the pan in medium low heat and adding the cooking oil to the pan.
  2. Fry the onions for a couple of minutes, until translucent.
  3. Chop the zucchini in very small cubes and add them to the pan, with the tomato paste and sauté them for a couple of minutes.
  4. Season with salt, pepper and garlic powder.
  5. Add the water and lower the temperature, let it simmer for 10 minutes.
  6. Finally add the corn and leave it for 5 more minutes.

That’s it!

Chef’s Note: I do suggest that you chop the zucchini into small cubes as opposed to slices. If you have, perhaps, a picky husband (like I do) or children that struggle to eat their vegetables, this will help with the look, texture, and taste of the dish. 

  • You can also substitute the zucchini for squash.


Pro Tip: You can add some sour cream and feta cheese, and enjoy it cold like I prefer it. Or you can eat it hot with some added protein or as a side dish.  It’s a wonderful compliment to a roasted turkey for instance.


Things I use:

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