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 min
  • Total Time 25 min
  • Servings 6

Ingredients

2
ears fresh sweet corn, husks removed, cleaned
2
tablespoons Land O Lakes® 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.

Expert Tips

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.