This low calorie dish is bursting with summer flavors. Heat a drizzle of olive oil in a large skillet. Add sliced zucchini and corn kernels (just cut off the cob); season with salt, pepper and fresh oregano. Cook for 6 to 8 minutes until veggies are tender. Turn off heat — add cherry tomatoes and fresh basil. Serve warm or at room temp.
Pumpkin Chocolate Energy Bites
A DIY snack that checks all the boxes – healthy, easy and made with affordable pantry staples. Toss all the ingredients (minus the chocolate) into
One Response
This sounds delicious! Must try this since my CSA has been giving us tons and tons of corn and zucchini – but I don’t mind 😉