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Summer Zucchini Stir-Fry

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  • Prep 25 min
  • Total 25 min
  • Servings 6
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A quick and easy stir-fry made with fresh peas, corn and zucchini. It's the perfect summertime, vegetarian side dish.
By Rachel Rappaport
Updated Aug 30, 2012
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  • 2 ears fresh sweet corn, husks removed, cleaned
  • 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
  • 2 zucchini, cut into chunks
  • 1 medium onion, halved, thinly sliced
  • 12 oz fresh peas, hulled
  • 1 1/2 teaspoons Tuscan seasoning
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground pepper


  • 1
    Cut kernels off ears of corn. In 12-inch skillet, melt butter over medium heat. Add corn, zucchini, onion and peas. Cook 3 to 5 minutes, stirring occasionally, until vegetables begin to soften.
  • 2
    Sprinkle Tuscan seasoning, salt and pepper over mixture. Cook about 10 minutes longer, stirring occasionally, until vegetables are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    An easy way to remove kernels of corn is to place one end of the cob in the center of an angel food (tube) cake pan. Cut downward with a sharp knife so the kernels fall into the pan.
  • tip 2
    Shuck peas by breaking them in half horizontally and then popping out the peas.


Nutrition Facts are not available for this recipe
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