This crisp and cool side dish is perfect with any Southwestern-themed meal, from tacos to tostadas. —Jeannie Klugh, Lancaster, Pennsylvania
- 3 medium zucchini, quartered and sliced
- 2 cups frozen corn
- 1 teaspoon olive oil
- 4 teaspoons minced fresh cilantro
- 2 teaspoons lime juice
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
- In a large skillet, cook zucchini and corn in oil over medium heat for 6-8 minutes or until tender. Remove from the heat. Stir in the remaining ingredients. Yield: 6 servings.
Originally published as Zucchini & Corn with Cilantro in Simple & Delicious February/March 2011, p22
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