Corn, Zucchini and Tomatoes with Goat Cheese Recipe

Corn, Zucchini and Tomatoes with Goat Cheese Recipe

How To Make Corn, Zucchini and Tomatoes with Goat Cheese

Savor a flavorful side dish in this corn, zucchini, tomatoes, and goat cheese recipe. Creamy sauteed veggies are served in just 30 minutes.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



  • 1tbspextra virgin olive oil
  • ½cupshallots,(about 2 shallots) chopped
  • 1clovelarge garlic,minced
  • cupsfresh corn kernels,(about 3 large ears corn)
  • cupszucchini,(about 2 small zucchinis) seeded and diced
  • cupstomatoes,(about 3 tomatoes) seeded and diced
  • ¾tspsalt
  • ¼tspfreshly ground black pepper
  • ½tspsugar
  • 4ozlog creamy goat cheese,(1 log)
  • 2tbspfresh basil,chopped


  1. Heat the olive oil in a large skillet over medium-low heat. Add the shallots and cook for about 2 minutes until soft and translucent. Add the garlic and cook for 1 minute more. Do not brown.

  2. Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently. Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down.

  3. Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined.

  4. Off the heat, stir in the fresh basil along with 3 tablespoons of warm water. Taste and adjust seasoning with more salt and pepper, if necessary.

  5. Serve warm.


  • Calories: 163.67kcal
  • Fat: 7.18g
  • Saturated Fat: 3.19g
  • Monounsaturated Fat: 2.72g
  • Polyunsaturated Fat: 0.65g
  • Carbohydrates: 19.04g
  • Fiber: 2.61g
  • Sugar: 4.94g
  • Protein: 6.54g
  • Cholesterol: 8.69mg
  • Sodium: 366.89mg
  • Calcium: 46.41mg
  • Potassium: 371.88mg
  • Iron: 1.01mg
  • Vitamin A: 81.88µg
  • Vitamin C: 12.14mg
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