Corn & Zucchini Skillet

The other day I made Jamie Deen's Marinated Molasses Steak which was ooooh so good and wanted a nice tasty and healthy side dish. I had fresh corn on the cobb, onions and zucchini in the fridge so I did what I do best...toss it all in a skillet and see what happens! Lucky for me it was delicious and now you get to try it too. This is a great way to stretch a starchy vegetable, corn, with a really healthy one like zucchini.



Corn & Zucchini Skillet: Serves 3-4

1.5C Fresh Corn On the Cobb Kernels
3C Shredded Zuchinni
3/4C Chopped Onions
1tsp Olive Oil
2tsp Butter
Salt & Pepper

Carefully slice the kernels off the cobb. In a large skillet heat the olive oil over medium heat and add the onions and corn to the skillet with some salt and pepper. Cook and stir for approximately 5-8 minutes until the onions are translucent and cooked through and the corn turns vibrant yellow. While the corn is cooking squeeze as much liquid as you can out of the zucchini, add the butter to the pan and then add the zucchini to the corn and onions with more salt and pepper. Continue to cook the veggies for another 4-5 minutes until the zucchini cooks through and everything is super delicious. Serve & Enjoy!

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WW: 2 Points Plus / serving @ 4 servings
3 Points Plus / serving @ 3 servings