Pan-Fried Zucchini With Fresh Corn

Ingredients

• 4 medium-size zucchini, about 1 1/4 pounds
• 2 ears fresh corn
• 2 tablespoons olive oil
• Salt and freshly ground pepper to taste
• ¼ teaspoon ground cumin
• ½ cup coarsely chopped fresh scallions
• 3 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    153 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 4 grams protein; 27 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
2. Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
3. Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.

About 15 minutes