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Contest-Winning Garden Vegetable Medley

This side dish is a tasty way to use extra zucchini. The tomatoes and corn add color, while the oregano adds great flavor. Plus, it's so quick and easy to make.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 1/2 cup sliced onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/4 cup butter
  • 2 pounds zucchini, julienned
  • 3 medium tomatoes, cut into thin wedges
  • 1 cup whole kernel corn


  • In a large skillet, saute the onion, salt, pepper and oregano in butter until onion is crisp-tender. Add the zucchini, tomatoes and corn. Cook until the vegetables are tender, about 8 minutes.
Nutrition Facts
3/4 cup: 138 calories, 8g fat (5g saturated fat), 20mg cholesterol, 487mg sodium, 16g carbohydrate (6g sugars, 4g fiber), 4g protein.

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Average Rating:
  • abbasgael
    Jun 15, 2018

    wished I'd left out the tomatoes

  • Heisrisen
    Aug 29, 2011

    The combination of flavors and textures is really good (especially with homegrown veggies). I thought the oregano would be more pronounced, but it was (to me) actually pretty subtle, which I liked. Instead of 1/2 cup onion, I used 1 very large onion, and thought that was great. Next time I will salt the zucchini to draw out some of the juices, for what with the tomatoes and corn, there is definitely liquid on the bottom of the pan. All in all a great way to use vegetables, and one I will definitely use again!