Mexican Zucchini and Corn Dish
INGREDIENTS
  • Cooking Time: 7
  • Servings: 4 x 3/4 cup servings
  • Preparation Time: 6
  • 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
DIRECTIONS
  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion. When translucent, add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.
  2. Remove from heat, and stir in cilantro and remaining ingredients.
RECIPE BACKSTORY
FEATURING: Zucchini and/or pattypan squash, corn, onion, and cilantro. Another quick Mexican dish we love to make and add to our tacos/burritos!