This is a great technique when you're pressed for time, and can't let the zucchini drain for half an hour.
Servings: 4
3 Tablespoons Butter
1 Medium Shallot, minced
1 1/3 Pounds Medium Zucchini, rinsed, trimmed, shredded in the Conatiner Grater
1 1/4 Cups Corn Kernels
1 Tablespoon Fresh Chives, minced with the Herb Scissors
Salt and Ground Black Pepper
Minced Smoked Dried Chili in the Chili Mill (optional)
- Wrap shredded zucchini in towels to squeeze out the excess liquid. Proceed immediately with recipe.
- Heat butter in 10-inch (preferably nonstick) skillet over medium-high heat. Add shallot and cook stirring occasionally until soft, ~2-3 minutes.
- Add zucchini and corn; cook, stirring occasionally, until zucchini is tender, about 7 minutes.
- Stir in chives and salt and pepper to taste.
- Sprinkle with minced smoked dried chili
- Serve immediately.
Per Serving: 147 Calories; 9g Fat (50.6% calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 1/2 Fat.
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