Sunday, August 11, 2013

Zucchini with Corn and Cilantro

1 t olive oil
3-1/2 c zucchini, in ½” cubes (about a pound)
1 c corn
1 T chopped fresh cilantro
1 t lime juice (fresh is best, bottled will do)
1/4 t salt
1/8 t pepper

Heat the oil in a large skillet over medium-high heat. Add the zucchini and corn and cook until tender-crisp, about 7 or 8 minutes, stirring occasionally. Remove from heat, add remaining ingredients, and serve.

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