Tuesday, July 8, 2014
Zucchini and Corn Saute
I served this at my women's church luncheon. They all loved it. I made 35 service for 28 people and had none left. I came up with this recipe as a way to use up the zucchini and corn from my garden.
I adjusted the recipe from 35 to 4 servings.
Please feel free to change any of the amounts or ingredients to your taste.
Here are the ingredients.
1/4cup and 2 tablespoons of butter
1 small sweet onion finely chopped
1/2 of a red pepper and 1/2 of a yellow pepper finely chopped
Put your onion and peppers in a food processor .It will finely chop them for you , making this process a lot easier.
Two teaspoons of garlic
Five ears of corn cut off the cob or 2 cans of corn.
4 to 5 small zucchini cut bite size
salt and pepper to taste
Put your butter in your pan or electric skillet on low to medium heat. Cook until the butter is a light to medium brown.
Add your onions and peppers and saute till the onion are translucent.About 5 minutes.
Add your garlic and cook for 2 minutes
Add your corn and zucchini to the pan cook till the zucchini is just tender. I like mine with just a little hint of texture to it.
Be careful not to overcook. You don't want the zucchini to become soggy. Add salt and pepper to taste. Serve hot
This recipe doesn't make for good left overs. The frig tends to make the zucchini soggy.