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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.
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© 2023 Dana White Nutrition, Inc.
Site Design by Eclectic Electric | Powered By WP In the Cloud
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 😉