This is one of my favorite dishes this summer. It is quick and easy, I usually prep as I saute. It is a very good way to use up excessive amounts of zucchini without groaning, I actually look forward to making this. It is one of those "throw in a little of this and a little of that" recipes, no strict guidelines. I've only made this with fresh ingredients because I have easy access to all of it. I'm sure it would still be good with dried herbs, just add them earlier.
2 zucchini (smaller taste better), sliced thin. If it is a larger zucchini, cut in half before slicing
3 ears corn, kernels cut off
1 tomato, diced
2 cloves garlic, minced
oregano and thyme (fresh), minced. Roughly a tablespoon of each
olive oil
salt
Pour 2 tsp of olive oil into large saute pan and heat. When warm, add zucchini and some salt. A minute or so later add 2/3 of the corn. After a couple of minutes add 1/2 of the garlic, half of the herbs, and the tomato and toss together. When all the veggies look cooked add remaining corn, garlic, and herbs. Salt to taste.
We made Andrea's Banana cookies on a whim today and it made me grateful for the following thing we do. We love banana bread, but hate to wait for a bunch of bananas to turn brown. To solve this I peel and freeze any extra-ripe bananas that aren't being eaten. Sometimes I intentionally buy too many to add to our freezer supply. Then, whenever we want to make any banana baked goods we just defrost what we need. Everything we make actually turns out extra good and extra moist.
This is one of my favorite dishes this summer. It is quick and easy, I usually prep as I saute. It is a very good way to use up excessive amounts of zucchini without groaning, I actually look forward to making this. It is one of those "throw in a little of this and a little of that" recipes, no strict guidelines. I've only made this with fresh ingredients because I have easy access to all of it. I'm sure it would still be good with dried herbs, just add them earlier.
