Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Sautéed Zucchini, Corn & Blistered Tomatoes


  • 1 tsp olive oil
  • 2 cups ¾-inch diced zucchini (about ¾ lb.)
  • 3 medium ears corn, cooked & kernels cut off (about 2 cups)
  • 1 cup cherry tomatoes
  • 1 garlic clove, minced
  • 1 tbsp minced cilantro
  • 1 tsp fresh lime juice
  • ⅛ tsp salt
  • ⅛ tsp ground pepper


  1. Heat the olive oil in a large nonstick skillet set over medium-high heat.
  2. Add the zucchini and cook, stirring frequently, for 3 minutes. Stir in the corn and cherry tomatoes and cook until the tomato skins are starting to split and shrivel, about 2 minutes.
  3. Add the garlic and cook, stirring constantly, for additional 30 seconds.
  4. Remove from the heat and stir in the cilantro, lime juice, salt and pepper. Serve.