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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A great way to use up your extra zucchini from the garden. Yellow squash can be easily substituted. Ingredients:
1 lb zucchini |
3 tablespoons olive oil |
2 ears corn or 10 ounces frozen corn |
1 red bell pepper |
1 small onion |
1 teaspoon chili powder |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
Directions:
1. Trim the zucchini and cut it into discs about 1/2 inch thick. Heat the olive oil in a wide, deep skillet set on medium-high heat. Put the zucchini discs in the skillet and cook them until they become a deep brown. Remove with a slotted spoon to a dish.
2. While the zucchini cooks, slice the corn off the cob. Remove and discard stem and seeds from red pepper and chop finely. Chop the onion finely.
3. Add the corn, pepper and onion to the skillet and cook over medium high heat to soften the onion being careful not to burn.
4. Add chili powder, salt, pepper and zucchini to the skillet with the other vegetables. Reduce heat to medium and cook to heat through, about 1 minute.
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