We had a Zucchini and Corn dish Wednesday at our Monthly Lunch and Learn, that was awesome. Made it Thursday. It is available on the University of Kentucky Cooperative Extension Service Website.
Zucchini and Corn
1/2 cup sliced green onion
2 Tablespoons margarine (I used butter)
4 cups fresh corn, cut from the cob (I used frozen, thawed)
1 large zucchini, cut in 1/4" slices (next time I will add more)
1 medium tomato, peeled and chopped
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Makes 6 3/4 cup servings.
1. Sauté green onion in margarine until tender.
2. Stir in corn and zucchini and cook 10 minutes until tender.
3 Add tomato, parsley and seasonings, cook until heated.
NOTE: Substitute other favorite vegetables as available. Try yellow squash, cubed eggplant, or peppers.