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If you get your hands on garden zucchini and corn (even at the grocery), then break out the skillet and quick cook the vegetables. You’ll get the fresh flavors.
1 tablespoon butter or margarine
1 small zucchini, sliced
2 tablespoons sliced green onion with tops
18 3/4 – ounce can whole kernel corn, drained
Salt and pepper
1 tablespoon butter or margarine
1 small zucchini, sliced
2 tablespoons sliced green onion with tops
18 3/4 – ounce can whole kernel corn, drained
Salt and pepper
Preparation method
1.In a quart casserole micro-melt the butter 30 to 40 seconds.
2.Stir in zucchini and onion.
3.Micro-cook, covered, 3 minutes. Stir in corn.
4.Cook, covered, till zucchini is almost done and corn is hot, about 3 minutes.
5.Season to taste with salt and pepper.
Makes 3 servings.
1.In a quart casserole micro-melt the butter 30 to 40 seconds.
2.Stir in zucchini and onion.
3.Micro-cook, covered, 3 minutes. Stir in corn.
4.Cook, covered, till zucchini is almost done and corn is hot, about 3 minutes.
5.Season to taste with salt and pepper.
Makes 3 servings.
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