This was a surprise that I really liked this dish, because there are only a few ways I like cooked zucchini and the one thing they have in common is the zucchini stays mostly crisp. This is important, otherwise I’m transported back to my childhood where the vegetables on my plate were often mushy.
I can’t get past it, and any recipe that calls for more than 5 minutes of cooking usually falls into the “mushy” category for me (sorry, all those zucchini casseroles…).
I found this in a Woman’s Day magazine, and I’ve made just a few changes. The trick the recipe uses (besides fast cooking), is to salt the diced zucchini and let it drain in a colander for 15-20 minutes before proceeding. I’ve made this twice and the second time did not have time to do this step and it was definitely not as good. A lot more liquid and sliding into mushy territory. I will always do this step from now on.
Zucchini, Corn, and Tomato Saute
- 4 small zucchini, diced (if you have to use bigger ones, discard the seedy, mushy middles before dicing)
- 2 tsp. salt
- 1 Tb. olive oil
- 1 medium onion, diced
- 1 tsp. minced garlic
- 3 cups corn (sliced off the cob, or frozen)
- 2 tomatoes, diced (if using slicing tomatoes, discard some of the seeds first)
- salt and pepper to taste
- 1/2 c. feta cheese
- Place zucchini in a colander set over a bowl; sprinkle with salt and toss. Let stand 15-20 minutes to draw out excess liquid.
- Heat oil in a large nonstick skillet over medium-high heat. Add the onion and garlic. Saute 3-5 minutes until soft.
- Add zucchini and corn; saute about 5 minutes until almost tender.
- Add diced tomato and stir into vegetables to heat through. Salt (be careful, the feta will add saltiness) and pepper to taste.
- Stir in 1/2 of the cheese and immediately remove to a serving bowl. Top with remaining cheese.
Makes 6 servings[/recipe]
Check out more frugal recipes at the $5 Dinner Challenge.