Categories: Vegetables

Ingredients

• 4 small zucchini, diced
• 2 tsp kosher salt
• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 4 ears corn, kernels sliced off
• 2 plum (Roma) tomatoes, diced
• 1⁄2 cup shredded mozzarella or feta (optional)

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes until soft. Do not brown.

2. Add zucchini and corn kernels. Saute 6 to 7 minutes until vegetables are almost tender.

3. Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender. Remove from heat and add cheese, if desired.

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