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Zucchini Supper
| Tired of plain, steamed or sauteed zucchini? Here's a quick dinner to make that's full of flavor and color. |
- 1 lb. zucchini (about 2 medium)
- salt
- 2 Tbsp. unsalted butter
- 2 Tbsp. olive oil
- 1 cup fresh corn kernels
- 1/3 cup Jalepenos, cut into strips
- 1 small onion, thinly sliced
- 2/3 cup heavy cream
- pepper to taste
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| Cut zucchini into 1/2 inch cubes. Toss in a colander with a sprinkling of salt and allow moisture to drain for 30 minutes. Pat dry with a paper towel. In a large skillet, heat 1 Tbsp. butter and 1 Tbsp. oil over medium heat. Saute zucchini for 8-10 minutes until lightly browned. Using a slotted spoon, transfer zucchini into a bowl. Heat remaining butter and oil in the skillet and saute corn, chilies and onion for another 8-10 minutes, until tender. Return zucchini to skillet and add cream. Bring to a simmer and let cream thicken, about 5 minutes. Season and serve. |
| 3-4 people |
| 50 minutes |
| Mary |
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