Zucchini with Corn and Cilantro

Use this vegetable medley as a fresh substitute for salsa or guacamole salad on a Tex-Mex fiesta plate.

INGREDIENTS

1 teaspoon olive oil
3 1/2 cups cubed zucchini (about 1 pound)
1 cup frozen whole-kernel corn
1 tablespoon chopped fresh cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

PREPARATION

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

Remove from heat, and stir in cilantro and remaining ingredients.

Source: Zucchini with Corn and Cilantro – Health.com

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