Categories: Gluten-Free, Vegetables

Ingredients

• 1/2 teaspoon olive oil
• 2 cups cubed zucchini (about 1 pound)
• 1/2 cup frozen whole-kernel corn
• 1/2 tablespoon chopped fresh cilantro
• 1/2 teaspoon fresh lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.

2. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

3. Remove from heat, and stir in cilantro and remaining ingredients.

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