Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Southwestern Corn And Zucchini Saute
- add review
- #69966
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon canola oil
1 large thinly sliced onion
2 cloves minced garlic
2 large zucchini, cut into 1/4-inch dice
1 cup fresh corn kernels (or frozen)
1 can (4 ounce size) chopped green chiles
1/4 teaspoon salt, or to taste
freshly ground black pepper, to taste
directions
Heat oil in large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, until golden and tender, 5 to 10 minutes.
Stir in zucchini, corn and chilies.
Cover and cook, stirring once, until the zucchini is tender, about 10 minutes.
Season with salt and pepper. Serve hot.
added by
rfrmarybeth
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
see more zucchini squash recipes
reviews & comments