This light side (less than 100 calories per serving) is perfect for heavier main dish plate companions.
The colorful veggies make this dish, not only tasty, but visually appealling.
- 2 large Zucchini, cubed
- 1 can corn, rinsed and drained
- 1 1/2 tsp olive oil
Then cut and discard the "tops and tails".
The zucchini can be sliced and cut into whatever fits your fancy. You can leave them round, or halve the rounds, or quarter the rounds. I did some quartered and some halves for this meal. Each slice is about a 1/2 inch thick.
Open the can of corn and pour into collander in sink. Rinse, shake and let drain.
Add oil to a large skillet over medium high heat. Once heated, add zucchini.
Allow zucchini to brown before stirring. I was a little impatient with this batch. I like it to be a little browner. Once the zucchini has reached YOUR desired "brown-ness" add the corn.
Stir the skillet often now as you are just trying heat the corn and blend the flavors.
Salt and pepper to taste.
(If it were up to me in this house.... I'd add some crushed red pepper for a little - how does Emeril say it? - BAM!)
Servings Per Recipe: 4
Amount Per Serving -
Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 305.2 mg
Total Carbs: 15.0 g
Dietary Fiber: 3.6 g
Protein: 3.7 g