© Mindful Eating, Michelle Sugiyama, 2019

This recipe got rave reviews at two Santa Clara County Employee Wellness Fairs. We really need to eat more locally grown food and summer is the perfect time to get fresh zucchini at the farmer’s markets. To make it more beautiful and nutritious, add diced red bell pepper to give it an extra pop of color and texture. This side dish is packed full of flavor but you can also make it an excellent main dish by adding your favorite protein

Many people asked me why I use avocado oil. It’s because it has a higher smoke point that extra virgin olive oil, has a mild flavor and is high in monounsaturated fat which is good for the heart and brain. Also, don’t forget to let your garlic sit for about 5 minutes after chopping it so the heart healthy component can form.



2 tbsp avocado oil
2 large zucchini, diced
½ cup red onions, chopped
2 tsp minced garlic
¼ tsp dried oregano
¼ tsp dried thyme
1 cup yellow sweet corn kernels, frozen
1 tbsp fresh basil, thinly sliced* (3 large leaves)
2 tbsp Parmesan cheese, grated
⅛ tsp Himalayan salt
⅛ tsp ground black pepper


1. Heat the avocado oil in a large skillet over medium high heat. Add the red onions, diced zucchini and minced garlic. Cook for 3-4 minutes while stirring.

2. Add the oregano, thyme and corn. Cook for about another 3 minutes, stirring occasionally, until the zucchini and tender. Add the fresh basil and season with salt and pepper.

3. Place in serving dish, sprinkle with Parmesan cheese and serve immediately.

*To thinly slice fresh basil (chiffonade), stack the leaves, roll up like a cigar and slice into thin ribbons.

Serving Size: 6