Stir-Fried Zucchini With Corn and Sweet Bell Pepper |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a Northeastern recipe using Southwestern seasonings. A year round recipe can us fresh corn during the growing season and canned corn in the rest of the year. Ingredients:
1 medium onion, shopped |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 medium red bell pepper, cut into 1/2 inch squares |
1 teaspoon ground cumin |
1/4 teaspoon crushed hot red pepper flakes |
3 medium zucchini, cut into 1/2 inch dice or thinly sliced |
1/2 teaspoon salt |
1 1/2 cups corn kernels (fresh, vacuum-packed niblets or thawed frozen) |
1 tablespoon fresh lime juice or 1 tablespoon lemon juice |
Directions:
1. In a large skillet, cook the onion in the olive oil over moderate heat until it is softened and just beginning to color around the edges, about 3 minutes.
2. Add the garlic and bell pepper.
3. Cook, stirring until the pepper begins to soften, 2 to 3 minutes.
4. Add the cumin and hot pepper and cook, stirring, for 1 minute.
5. Add the zucchini and season with the salt.
6. Cook stirring occasionally, until the zucchini is tender but still firm, 3 to 5 minutes.
7. Add the corn and cook, stirring frequently, until hot, about 2 minutes.
8. Sprinkle on the lime juice and serve hot or at room temperature.
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