Grilled Zucchini & Corn with Ponzu

Alright, back to something the vegetarians can enjoy, too. This recipe takes 10 minutes or less to make from start to end. That’s it! Easy to whip up alongside a protein or grain, whatever you’re having for dinner that night. It has some Asian flavors so I’d pair it with a saucy chicken dish, or some fresh rice noodles. Whatever it is, you’ll love this zucchini and corn marriage, topped with the ever-so-slightly citrus-y ponzu sauce and crispy sesame seeds. Try it, and thank me later! 

  • 2 whole zucchinis, sliced thin
  • 1 cup corn, off the cob
  • 1/2 tbsp. garlic, minced
  • 1/2 tbsp. ginger, minced
  • 1/4 cup butter
  • 1/4 cup ponzu (or 1/4 cup soy sauce with 1/2 tbsp. lime juice)
  • 2 tbsp. sesame seeds
  • salt and pepper to taste
  1. Heat butter on high in a medium saucepan.
  2. Once the butter is mostly melted, add ginger and garlic and saute for 1 minute.
  3. Add zucchini rounds and corn, coating well in ginger and garlic.
  4. After 2 minutes, add ponzu. Toss the zucchini and corn until they begin to brown (this will take 5 or so minutes).
  5. When the zucchini has cooked through, remove from heat and cover generously in sesame seeds. 
  6. Serve immediately, or refrigerate for 2 hours and serve chilled as a salad.
ขอให้เจริญอาหาร! (“Enjoy” in Thai)
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One thought on “Grilled Zucchini & Corn with Ponzu

  1. Pingback: Zucchini Cucumber Salad with Ginger Sesame Tofu | The Coastal Countertop

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