If you’re looking for an easy summer side you can whip up in minutes, look no further than this sautéed zucchini with goat cheese. It’s made with just a few ingredients, has a mild taste making it versatile to pair with almost any dish and it’s absolutely delish!

Zucchinis are my favorite veggie. There are so many ways to use them from spiralizing then for a pasta substitute to yummy, fresh baked bread to just enjoying it as is. Once cooked, it’s high in vitamin A, which is great for boosting our immune systems. They’re also high in antioxidants and great for protecting our eyes, skin and hair.

One of our favorite places to visit in California is Tanaka Farms. When we lived there, we went at least once a quarter and enjoyed their tractor rides to pick fresh produce. During the summer, they offer our favorite tour – the watermelon tour. We’ve gone every year since Ryder was a baby and each time we have a blast. Halfway through the tractor ride, they stop and feed us so much watermelon, our bellies almost pop. In addition to teaching us all about melons while we sampled the various kinds, they also taught us about zucchini’s and allow us to try the varieties.

Watermelon/Zucchini tasting with Ryder, age 1
Watermelon/Zucchini tasting with R, age 4 and R, age 10mo.

Call me a food nerd, but I love learning fun facts about what we fuel our bodies with. Do you know that the biggest zucchini on record weighs in at 65 pounds?? And while the banana is known as being a great source of potassium, especially through pregnancy to conquer those awful leg cramps, the zucchini actually contains more potassium than a banana!

Watermelon/Zucchini tour with Ryder, age 2

Zucchini’s are one of those items that permanently lives on my grocery shopping list. Grab some zucchini’s, sweet onion, frozen corn and crumbled goat cheese on your next shopping list and whip this up this week. You won’t be disappointed.


2 medium zucchini, chopped

1 large sweet onion, chopped

1 cup frozen corn, defrosted

1/4 cup crumbled goat cheese

1 T avocado oil

1T salt

1 Tablespoon avocado oil


Heat avocado oil in a large sauté pan. Once heated, add zucchini and onion. Sauté u til tender. Add corn and continue to cook for 1-2 more minutes.

Sprinkle with sea salt and remover from heat.

Add crumbled goat cheese and serve.

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