Wednesday, May 11, 2011

Wednesday Wellness - Zucchini & Corn (Gluten Free)

(Yield: 4 side servings)
kernels from two ears of sweet corn (or 1 1/2 c. corn kernels, if using canned or frozen)
2 medium zucchini, cut into half moons
feta cheese
1. First stand the ear of corn upright and hold it with one hand. Then use a sharp serrated knife to cut the kernels from the cob. Start from the top and cut straight down to the bottom. Rotate the ear and repeat. Be careful not to cut so far in that you cut part of the cob off too.
2. Slice the zucchini lengthwise and then slice each section so that you have little half-moons of zucchini. If your zucchini is on the large side, you can cut it into fourths before you slice it.
3. Sauté the zucchini and corn in a skillet over medium-low to medium heat. Add a little water to the skillet if needed. The corn and zucchini will give off their own water so you won’t need much. Season to tasted with salt and pepper. Cook until you can easily stick a fork through the zucchini; 10 – 15 minutes maybe? I forgot to watch the clock =) Top with feta cheese and serve.


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