If your tired of the same old boring sides, this recipe is for you. Corn and zucchini come together in this unexpected and spectacular supper sauté.
2 teaspoons olive oil
4 cups (1/2-inch) diced zucchini (about 1 pound)
1 cup fresh corn kernels or 1 cup frozen corn kernels, thawed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
How to Make It
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.
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