Roberta

I found this amazing recipe for the zucchini that is now just coming in my garden. I hope you enjoy as much as we did and, since I didn't have any cilantro I just left it out.

Skillet Zucchini and Corn

2 tbl. olive oil
3 cloves garlic, minced
2 zucchinis, diced
1/2 cut chopped onion
1 cup frozen corn kernels, thawed
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/8 tsp. black pepper
1 tbl. lime juice
1 tbl. chopped fresh cilantro

1. In a large skillet over medium high heat, heat oil. Add garlic, zucchini, and onion to the skillet and cook for 6-7 min. or until soft, stirring occasionally

2. Add corn, basil thyme, and pepper. Cook for 5 min. stirring occasionally, or until heated through. Stir in lime juice and cilantro

3. Sprinkle with Parmesan and serve
2 tbl. grated Parmesan cheese