“This recipe is easy and so delicious, especially in the summer, as a main dish lunch or supper with fresh bread or as a side dish to grilled fish or chicken”
Ingredients
3largezucchini
2earssweet corn
1onion
1tablespoonbutter
salt
pepper
fresh snipped parsley
1/2 cupshredded swiss cheese (or any mild white cheese) or 1/2 cupshredded American cheese( or any mild white cheese)
Directions
clean and cut zucchini in quarters long ways and then into cubes.
cut off kernels from ears of corn.
slice onion into rounds, VERY thinly.
melt butter in a large skillet.
Add onions and corn and sautee until onions are clear NOT browned.
Add zucchini, salt and pepper to taste.
Add about 1/2 cup fresh cold water.
Cover skillet.
Cook on medium until veggies are tender.
Drain any excess water, add parsley and cheese, cover until melted and serve.
Reviews
“Fantastic way to use leftover corn on the cob.Since I was using leftover, I added the corn and zucchini at the same time. I didn’t add the water because the zucchini gives off it’s own water and then I didn’t need to drain off excess.The finished dish is colorful and very tasty.Thanx for a new zuke recipe!”
