Summer Zucchini Stir-Fry

Summer Zucchini Stir-Fry

Summer is here! This recipe makes the most of fresh peas, corn and zucchini. Blogger Rachel Rappaport of Coconut and Lime shares a favorite recipe.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

6

servings

2
ears fresh sweet corn, husks removed, cleaned
2
tablespoons Land O LakesĀ® Butter with Olive Oil & Sea Salt
2
zucchini, cut into chunks
1
medium onion, halved, thinly sliced
12
oz fresh peas, hulled
1 1/2
teaspoons Tuscan seasoning
1/4
teaspoon coarse sea salt
1/4
teaspoon freshly ground pepper
  1. Cut kernels off ears of corn. In 12-inch skillet, melt butter over medium heat. Add corn, zucchini, onion and peas. Cook 3 to 5 minutes, stirring occasionally, until vegetables begin to soften.
  2. Sprinkle Tuscan seasoning, salt and pepper over mixture. Cook about 10 minutes longer, stirring occasionally, until vegetables are tender.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
An easy way to remove kernels of corn is to place one end of the cob in the center of an angel food (tube) cake pan. Cut downward with a sharp knife so the kernels fall into the pan.
Shuck peas by breaking them in half horizontally and then popping out the peas.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.