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Summer Zucchini Stir-Fry

  • Prep 25 min
  • Total 25 min
  • Servings 6

A quick and easy stir-fry made with fresh peas, corn and zucchini. It's the perfect summertime, vegetarian side dish. MORE + LESS -

Rachel Rappaport
August 30, 2012

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

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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