I am always looking for different ways to jazz up vegetables. Zucchini and Corn Skillet is so light and delicious I had to stop myself from eating the whole pot.
The yummy flavor of the zucchini mixed with the sweet corn was outstanding!
My favorite part of this dish was the flavor punch of red wine vinegar. Just the smallest amount gave it zing!
Here is how I make it.
Over medium heat sauté onion and garlic in olive oil and butter until it starts to soften. Season with salt and pepper.
Add sliced zucchini and cook for about 10 minutes until starting to get tender.
Take a 10oz bag of frozen corn out the freezer.
Add it to the pot and cook for about 5 minutes or until corn is heated through.
Add 1 tbsp. of red wine vinegar and cook until zucchini is at desired tenderness. ( I don’t like mine too mushy.)
Top with some sliced green onions and season with more salt and pepper to taste. Cook for 2 minutes more.
Time to eat! I dare you to not get seconds!
Zucchini & Corn Skillet
1 tbsp. olive oil
2 tbsp. butter
1 small onion, sliced thinly
2 cloves garlic, minced
2 zucchini, sliced
1 10oz. bag frozen sweet corn
1 tbsp. red wine vinegar
2-3 tbsp. chopped green onions
salt and pepper to taste
In a large skillet, heat up olive oil and butter over medium heat. Add onion and garlic and cook until it softens. Season with salt and pepper.
Add zucchini to the pot and cook for about 10 minutes or until it is almost cooked.
Next, add the frozen corn and cook for an additional 5 minutes.
Stir in 1 tbsp. red wine vinegar and green onions. Cook until zucchini is of desired tenderness. Season with salt and pepper to taste.