Sauteed Zucchini and Corn
by Editorial Staff
The best way to take advantage of the abundance of summer vegetables is to cook sauté. A small amount of cream will add a little calorie to the dish, but will not override the fresh aroma of vegetables. To brighten the sauté, you can chop up a small red tomato.
Servings: 4
Ingredients
- Butter – 2 tbsp
- Leeks, sliced into thin half-rings – 220 g (1 ¼ cup)
- Coarse salt
- Ground black pepper
- Zucchini (or yellow zucchini), cut into 0.5 cm cubes – 1 pc. (1 ½ cups)
- Corn (cut grains) – 2 heads of cabbage
- Fat cream – 2 tbsp
- Basil leaves, thinly sliced - ¼ cup
- Lime juice
Directions
- Melt butter in a large skillet. Add leeks and salt. Cook, stirring occasionally, for 2 minutes.
- Add zucchini and corn. Cook for about 2 minutes to soften the vegetables and retain their color.
- Stir in cream and basil. Salt and pepper.
- Add lime juice.
- Serve the sauté warm or at room temperature, garnished with basil.
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