Skillet Zucchini Combo Recipe - Cooking Index
| 3 | Corn | |
| 1 | Onion - quartered, sliced (medium) | |
| 1 | Red bell pepper - cut into 1/2 in squares | |
| 1 | Garlic - minced | |
| 2 tablespoons | 30ml | Vegetable oil | 
| 3 tablespoons | 45ml | Zucchini - sliced (medium) | 
| 1 tablespoon | 15ml | Tomato - peeled, chopped (large) | 
| 2 | Jalapeno peppers - seeded, minced | |
| 1/2 teaspoon | 2.5ml | Dried basil | 
| 1/2 teaspoon | 2.5ml | Italian seasoning | 
| 1/2 teaspoon | 2.5ml | Salt | 
| 1/4 cup | 36g / 1.3oz | Freshly grated parmesan cheese | 
Cut corn kernels from cobs and set aside. Saute onion, bell pepper and garlic in oil in a large skillet 5 minutes. Add zucchini; cook, stirring often for 7 minutes. Add corn, tomato and next 4 ingredients; cover and cook over low heat, stirring often, 7 minutes. Sprinkle with Parmesan and serve immediately.
Source: 
Burt Wolf/[email protected]
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