More Great Recipes: Side Dish | Vegetable

Sautéed Zucchini and Corn


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Member since 2006

Serves 4 | Prep Time | Cook Time

Ingredients

4 Medium Zucchini , Ends Trimmed
3 Tablespoons Unsalted Butter
1 Small Onion , Minced
2 Medium Ears Sweet Corn , Kernels Cut Away With A Knife
Or Use 1 Cup Frozen Corn, Thawed.
1 Tablespoon Minced Fresh Chives
Or Use Minced Scallion

Table Salt And Ground Black Pepper


Sautéed Zucchini and Corn


Serves 4


Ingredients:


4 Medium Zucchini , Ends Trimmed


3 Tablespoons Unsalted Butter 


1 Small Onion , Minced


2 Medium Ears Sweet Corn , Kernels Cut Away With A Knife


Or Use 1 Cup Frozen Corn, Thawed.


1 Tablespoon Minced Fresh Chives


Or Use Minced Scallion


Table Salt And Ground Black Pepper 


Method:


1. Shred Zucchini on large holes of box grater or with shredding disk of food processor. Wrap shredded Zucchini in triple layer of paper towels and squeeze out as much of liquid as possible.


2. Heat butter in large nonstick skillet over medium-high heat. When foaming subsides, add Onion and cook, stirring occasionally, until soft, 2 to 3 minutes. Add Zucchini and Corn and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in Chives or Scallions and season to taste with salt and pepper. Serve.


For a different twist, sauté 4 medium sliced Mushrooms with the Onions, and proceed as above.


Pairs Well With


Notes

A dash of local for every season
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