Ah, Summer and the abundance of beautiful produce. But what do you do when you get a bit too much of a vegetable, like zucchini or squash? Here’s one of my favorite healthy recipes that takes advantage of the Summer season. It’s my favorite way to prepare squash and zucchini. It combines the sweetness of corn and the spiciness of basil. The sautéing brings out the creaminess of the corn and tastes as if there is butter in the recipe. Just delicious. Add goat cheese on top if you like. Try this as a side dish or add cooked chicken and lettuce to make a salad.
Summer Vegetable Saute
- 1 medium summer squash, sliced
- 1 medium zucchini, sliced
- 2 ears of corn, kernels cut from the husk
- 1/4 cup of basil, chopped
- olive oil
- salt & pepper
Heat a large sauté pan and add 1-3 tablespoons of good quality olive oil. Add squash and zucchini and sauté on medium-high heat for 5 minutes. Add salt & pepper to taste. Add corn kernels and basil. Saute for about 5 more minutes until squash and zucchini are thoroughly cooked but not mushy. Enjoy!