Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Meal Course or Part:

  2. Appetizers & Snacks Bars & Brownies Beverages & Drinks Breads, Muffins & Rolls Breakfast & Brunch Dishes Cakes, Cupcakes & Frostings Candies & Fudges Cookies Desserts Pies & Pie Crusts Salads & Salad Dressings Sandwiches Sauces & Condiments Side Dishes Soups, Stews & Chili

  3. Main Dish Recipes:

  4. Beef Entrees Chicken Entrees Ground Meats & Sausage Lamb Entrees Pork Entrees Seafood Entrees Turkey Entrees Veal Entrees Vegetarian Entrees Wild Game Entrees

  5. Health & Diet Recipes:

  6. Diabetic Recipes Gluten-Free Recipes Healthier Recipes

  7. World Cuisines:

  8. Asian & Indian International Dishes Italian & Mediterranean Mexican & Southwestern

  9. Specialty Recipes:

  10. BBQ & Grilling Recipes Family-Favorite Recipes Holiday Recipes Pasta Dishes Pet Food Recipes Pizza Recipes Pumpkin Recipes

  11. 1 tablespoon extra virgin olive oil

  12. 3 cups zucchini, sliced (about 3 medium)

  13. 1/2 cup red onion, chopped

  14. 1/8 teaspoon red pepper, crushed

  15. 1 1/2 cups loose-pack frozen whole-kernel corn

  16. 1 cup (about 1 medium) seeded tomato, chopped

  17. 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme, crushed

  18. 1 salt and ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and pepper.

Comments

882,796
Send feedback