Ingredients

The following ingredients have 7 Servings
  • 4 cups zucchini (chopped, about 4 small zucchini)
  • 2 cups corn kernels (fresh, about 4 ears)
  • 2 Tbsp olive oil (or unsalted butter)
  • 1/2 yellow onion (diced)
  • 1 Anaheim pepper (seeded and diced)
  • 1/2 tsp salt
  • 3 cloves garlic (minced)
  • 3 Tbsp sour cream
  • 1/4 cup Parmesan cheese (grated)

Instruction

  • Cut ends from zucchini. Cut zucchini lengthwise into quarters then cut the strips into pieces about ½" thick and set aside. Remove corn kernels from the cob and set aside. **see video below**
  • Heat oil or butter in a large skillet over a medium-high heat. Add onions, Anaheim pepper and salt and cook 3–4 minutes, stirring frequently until tender and translucent. Add garlic, zucchini and corn and stir to combine.
  • Cook over medium-high heat for 2–3 minutes until vegetables begin to release their moisture, then cover and reduce heat to low. Cook veggies covered for 7–8 minutes, stirring occasionally until zucchini is tender.
  • Remove from heat, add sour cream and Parmesan and stir to combine. Season with salt and pepper and serve.