Add the onions, cover, and cook for about 10 minutes. ... ⭐ Did you make this Parmesan Zucchini and Corn Skillet recipe? Del Monte® Fresh Cut Sweet Whole Kernel Corn. This recipe is pretty flexible! I also added some dried oregano, red pepper flakes, and fresh cracked black pepper. I just had to look up “colander” because my dear husband thinks it is a strange word. Israeli Couscous Salad with Beet and Feta, Shaved Brussels Sprout Salad with Creamy Honey Mustard Dressing, Pumpkin Soup with Smoky Roasted Chickpeas. And so I figured it was about time I share it with you guys! Read more. To get that zucchini soft faster, I put a lid on it and reduced the heat to low. Your email address will not be published. Or you could serve it over quinoa or couscous. I took her suggestion and used Cojita cheese but I think shredded cheddar or Monterey Jack would work here too. Garnish with cilantro and serve. This delicious summer corn salad recipe is ready in just minutes (less than 15, to be exact!) Did not precook the corn. Peel and dice the carrots and zucchini. I'd like to receive the free email course. Two ears will be the perfect amount, though you could up it to 3 or 4 ears if you’re serving more people. Serve the salad warm or cold. Zucchini: We will use 3 … Heat a large skillet over medium-high heat. Family Food on the Table, This post may contain affiliate links.
Fire up your grill, and let’s get to cookin’! Keto Chicken Soup with Spaghetti Squash Noodles. Shhhhh…don’t tell! Sneak some veggies into your day with this tasty grilled bowl of crispy goodness. Stir to mix everything together well then remove from the heat.
The zucchinis are done when they’re a soft touch, about 10 minutes total. For us, summer hasn’t truly started until you’ve made zucchini corn salad. Your email address will not be published.
Cut the zucchini into ½ inch wide pieces. If using, add red pepper flakes and stir to incorporate. Tag me on Instagram so I can see! Thanks. Now it’s time to get cooking! The Weekday Lunches and Breakfasts Cookbook, 15-minute southwest chicken skillet (+ video), Quinoa chicken spinach salad with honey lime vinaigrette, Lemon pepper chicken (slow cooker and skillet versions). Check out www.delmonte.com/recipes for more ideas featuring their delicious canned vegetables! 2 medium zucchini (or substitute yellow squash), sliced 1/8-inch thick; 1 medium red bell pepper, sliced into thin matchsticks (about 1 cup) 1 cup frozen corn (or use 1 11-oz.
@lowcarbwithjennifer, Your email address will not be published. Step 4: AssembleWhisk the lemon juice into the remaining oil mixture. Transfer the cooked chicken to a plate and tent with foil to keep warm.
Sautéed white onion in butter and olive oil (about 2 tablespoons ea.) Add the corn and cook for another 10 minutes, or until the vegetables are somewhat soft and wilted. Add the zucchini, salt, oregano, red pepper flakes, black pepper, and continue to sauté for 2 minutes more. It will be hot, so you may need to grasp it with a paper towel. That would be helpful. Drizzle with 1 teaspoon of oil. This is certainly one of my favorites on your site.
The base will consist of zucchini and corn (surprise), and then we will use a delicious spice and olive oil blend to add flavor and seasoning. This Del Monte corn is already seasoned perfectly with sea salt so I’m not adding any salt yet! That’s where filling and satisfying zucchini corn salad comes into play. Made with Zucchini, fresh corn, beans, and parmesan cheese, this recipe will be ready in 15 minutes. Stir the mixture into the grilled veggies and feta cheese, adding as much as you’d like. I've been cooking keto/low carb for the past 10 years! As an Amazon Associate I earn from qualifying purchases.
I love canned veggies for their ease and because they are ready to go whenever I need them! Red Pepper Flakes: For a slight kick, add ¼ tsp of red pepper flakes! Tag me on Instagram so I can see! If you find it a bit dry, add a little honey or a low-fat double cream. I let the corn sauté over medium-high for a minute or 2, then I added in the diced zucchini.
Please check your email to confirm your subscription. I do too! Step 1: Combine the oil ingredientsCombine the oil, garlic, salt, pepper, and red pepper flakes. Hey there, I'm Jennifer!
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