Zucchini-And-Corn Sauté

Zucchini-And-Corn Sauté
Photo by Oxmoor House


  • ¼ teaspoon salt
  • 1 cup fresh corn kernels or 1 cup frozen corn kernels, thawed
  • 1/8 teaspoon pepper
  • 2 teaspoons olive oil
  • 2 tablespoons thinly sliced green onions
  • 4 cups (1/2-inch) diced zucchini (about 1 pound)
  • 2 tablespoons chopped fresh flat-leaf parsley

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; sauté 5 minutes or until zucchini is tender. Add parsley and remaining ingredients, and stir well. Cook 1 minute or until thoroughly heated.

View full recipe at My Recipes


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