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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A creamy zucchini dish that also works great as a pasta sauce. It's a summer favorite! Ingredients:
1 tablespoon vegetable oil |
1/2 red onion, sliced |
salt and pepper to taste |
1 pound zucchini, sliced |
1 tablespoon crushed garlic |
1 (14.5 ounce) can diced tomatoes |
1 (15.25 ounce) can whole kernel corn, drained |
1/2 cup heavy cream |
Directions:
1. Heat oil in a large saucepan over medium heat. Stir in red onion, salt and pepper, and cook about 5 minutes, until onion is tender. Stir in zucchini, and cook 3 to 5 minutes. Mix in garlic and tomatoes. Continue cooking, stirring occasionally, until the mixture comes to a boil.
2. Stir corn and cream into the mixture. Reduce heat to low, and continue cooking, stirring occasionally until thick and bubbly, 15 to 20 minutes.
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