Corn and zucchini saute

Audrey Egbert

2 tablespoons oil

½ cup onions, diced

2 zucchinis (about 3 cups), sliced

2 cups fresh or frozen corn

1 red bell pepper, cut into ¼ inch strips

1 green bell pepper, cut into ¼ inch strips

¾ teaspoon salt

½ teaspoon garlic powder

½ teaspoon Italian seasoning

½ teaspoon dried basil

red pepper flakes, optional

Heat oil in a large skillet or medium high heat. Add the onions to skillet and cook until they become fragrant and translucent, about 2 minutes.

Add zucchini and continue to cook until the zucchini begins to crisp up on both sides, about 3 minutes. Add the peppers and corn, allow them to heat through for 1 to 2 minutes or until the pepprs brighten in color. Sprinkle with salt, garlic powder, Italian seasoning, and basil, toss to combine. Check for seasonings and adjust to preference. Serve warm.

Page footer