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    • #275013

      4 small zucchini, diced
      2 tsp kosher salt
      2 T bsp olive oil
      1 medium onion, chopped
      1 clove garlic, minced
      4 ears corn, kernels sliced off
      2 plum (Roma) tomatoes, diced
      1⁄2 cup shredded mozzarella or feta (optional)

      1. Place diced zucchini in a colander set over a bowl. Sprinkle with salt; toss and let stand 20 minutes. (This draws the excess liquid out of the zucchini.)

      2. Transfer zucchini to a kitchen towel and pat dry. (This step is optional but worth the time: Drying zucchini prior to sautéing it keeps it from becoming watery, and I think this step removes its occasional bitterness.)

      3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes until soft. Do not brown.

      4. Add zucchini and corn kernels. Saute 6 to 7 minutes until vegetables are almost tender.

      5. Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender. Remove from heat and stir in cheese if desired.

      Tip: add leftover calibasita to scrambled eggs in the morning for a breakfast burrito. Add a dash of hot sauce, roll it up in a tortilla and hit the road!

    • #424613

      OOH! Sounds so good!

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