Ingredients
The following ingredients have 6 Servings
- 2 tablespoons unsalted butter
- 4 cups corn kernels (fresh or frozen)
- 1 ½ cups diced zucchini (or halved and sliced baby zucchini)
- 1 clove garlic (minced)
- 1 teaspoon finely grated lemon zest
- ½ teaspoon minced fresh rosemary
Instruction
- In a large skillet melt the butter until slightly browned over medium heat. Add the corn, zucchini, garlic, lemon zest, and rosemary. Season with salt and pepper and sauté for about 5 minutes until the vegetables are crisp tender.
- Serve hot.
