Mexican Zucchini and Corn Dish
1 teaspoon olive oil
1 onion, chopped
3 1/2 cups cubed zucchini (or pattypan) (about 1 pound)
1 cup fresh or frozen corn, cut in pieces
1 tablespoon chopped fresh cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.
Remove from heat, and stir in cilantro and remaining ingredients.
Pairs Well With
FEATURING: Zucchini and/or pattypan squash, corn, onion, and cilantro.
Another quick Mexican dish we love to make and add to our tacos/burritos!