Zucchini with Corn and Cilantro |
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Prep Time: 6 Minutes Cook Time: 7 Minutes |
Ready In: 13 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. Remove from heat, and stir in cilantro and remaining ingredients.
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