This Corn, Zucchini, and White Bean Side Dish is one of those throw-it-in-a-pan recipes that comes together in under 30 minutes and tastes like summer on a plate.
Serve it as a side with one of my Mediterranean Main Dishes or with one of my Grilling Recipes. It can also be cooled and served as a salad.
Table of Contents
Why This Recipe Works
- Effortless and Fast: Everything comes together in one skillet with minimal prep and just a few pantry and garden/fridge staples.
- Seasonally Perfect: Corn and zucchini are at their peak in summer, making this summer recipe a celebration of seasonal produce.
- Versatile: I’ve made several variations of this recipe, depending on what is in season. So feel free to experiment a little.
Ingredients
This side dish comes together with just a handful of ingredients. Here’s what you will need:
- Corn on the cob: Sweet, juicy, and full of texture. Frozen corn can be used in a pinch, but I really think there’s something special about in-season local corn. In this recipe, I am cutting the corn kernels off the cob myself before sautéing. If you like the flavor of grilled corn, try my Grilled Corn Peach Salad or my Elote Pasta Salad.
- Zucchini: I am using a combination of green and yellow zucchini in this recipe, as we are in the peak of the summer harvest season. But feel free to make this recipe year-round with whatever variety of zucchini you have access to.
- White beans: I like cannellini, white navy beans or white kidney beans for their creamy texture. Chickpeas can be substituted. Or you can butter beans, like in my Greek Butter Bean Salad.
- Greek Feta Cheese: Salty and tangy. Goat cheese, queso fresco or ricotta salata are great alternatives. Or omit the cheese and make the recipe entirely vegan.
- Fresh herbs. I am using both fresh basil and fresh parsley in this recipe. Feel free to use cilantro if you love it.
- Dijon mustard: This is the secret sauce. Grainy Dijon mustard adds tang and depth to the finished dish.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Corn, Zucchini, and White Bean Side Dish Recipe
Step 1. Sauté Corn. In a large skillet, heat olive oil over medium-high heat. Add the corn kernels and a pinch of salt. Sauté until the corn starts to caramelize, about 3-4 minutes.
Step 2. Sauté zucchini. Add the zucchini to the skillet along with another pinch of salt. Continue to cook until the zucchini is tender and lightly golden, about 5-6 minutes.
Step 3. Add Beans and Dressing. Stir in the drained white beans, chopped parsley, Dijon mustard, lemon zest, and lemon juice. Toss everything together and cook for another 2 minutes until warmed through.
Step 4. Garnish and Serve. Remove from heat. Taste and adjust the seasoning to your liking. Garnish with crumbled feta and fresh basil leaves. Serve warm.
Pairing and Menu Ideas
Serve with one of my grilled meat recipes: Try it with Chicken Souvlaki, Harissa Chicken Skewers, Middle Eastern Beef Shish Kebabs, Beef Kofta, Chicken Kofta, Kabob Koobideh (Persian Beef Kebab), or Joojeh Kabob (Persian Saffron Chicken).
It works nicely as a side dish with Pistachio Crusted Rack of Lamb, Braised Chuck Roast, Beer Braised Short Ribs or Harissa Honey Chicken.
For a full vegetarian meal, serve it with my Greek Cheese Pie, Spanakopita Pie or Tomato Pie.
Expert Tips
- Use fresh corn if possible. The flavor is unbeatable. If you want to add more charred flavor, grill the corn on open fire before adding it to the pan.
- Don’t overcook the zucchini. You want it tender, not mushy.
- Make it your own. This is a flexible recipe, so use what you have on hand! Feel free to add red pepper flakes, red onion, sundried tomatoes, artichoke hearts, eggplant, cherry tomatoes, etc.
- Layer in the crunch! If you want to add a little texture moment to this recipe, garnish it with some crispy fried onions, crispy jalapenos or even some toasted croutons.
Recipe FAQs
I don’t recommend it. It will get mushy as it sits in the fridge.
Store in an airtight container in the fridge for up to 3 days. The flavor and texture will deteriorate over time so please consider only making enough for your needs to avoid leftovers.
Other Appetizers and Sides
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Corn, Zucchini, and White Bean Side Dish
Ingredients
- 2 tablespoon Extra virgin olive oil
- 2 cup Corn kernels – from 2 ears of corn
- 2 Zucchinis (diced)
- 1 can White beans (drained and rinsed) – 14oz / 398ml can
- 2 tablespoon Fresh basil (chopped)
- 2 tablespoon Parsley (chopped)
- 1 tablespoon Grainy mustard
- 2 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- ½ cup Greek feta (crumbled)
- Kosher salt and black pepper to taste
Instructions
- Sauté Corn. In a large skillet, heat 2 tablespoon Extra virgin olive oil over medium-high heat. Add 2 cup Corn kernels and a pinch of salt. Sauté until the corn starts to caramelize, about 3-4 minutes.
- Sauté Zucchini. Add 2 Zucchinis (diced) to the skillet along with another pinch of salt. Continue to cook until the zucchini is tender and lightly golden, about 5-6 minutes.
- Add Beans and Dressing. Stir in 1 can White beans (drained and rinsed), 2 tablespoon Fresh basil (chopped), 2 tablespoon Parsley (chopped), 1 tablespoon Grainy mustard, 2 tablespoon Lemon juice and 1 teaspoon Lemon zest. Toss everything together and cook for another 2 minutes until warmed through.
- Garnish and Serve. Remove from heat. Taste and adjust the seasoning to your liking. Garnish with ½ cup Greek feta (crumbled) and fresh basil leaves. Serve warm.
Notes
- Corn on the cob: Sweet, juicy, and full of texture. Frozen corn can be used in a pinch, but I really think there’s something special about in-season local corn. In this recipe, I am cutting the corn kernels off the cob myself before sautéing.
- Zucchini: I am using a combination of green and yellow zucchini in this recipe, as we are in the peak of the summer harvest season. But feel free to make this recipe year-round with whatever variety of zucchini you have access to.
- White beans: I like cannellini, white navy beans or white kidney beans for their creamy texture. Chickpeas can be substituted.
- Greek Feta Cheese: Salty and tangy. Goat cheese, queso fresco or ricotta salata are great alternatives. Or omit the cheese and make the recipe entirely vegan.
- Dijon mustard: This is the secret. Grainy Dijon mustard adds tang and depth to the finished dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I made this for dinner last night with the Joojeh Kabobs. Absolutely fantastic. The epitome of Summer. Thank you for the access to such delicious and inspiring recipes. Eternally grateful!
Thanks, Danielle. Glad you enjoyed it!