Ingredients

• 2 tbsp unsalted butter
• 1 lb large zucchini, diced (3 cups)
• 2 cups fresh corn kernels (from about 3 medium ears)
• 1 tbsp fresh thyme leaves
• 2 tsp chopped garlic
• 3/4 lb plum tomatoes, seeded, diced (1 cup)
• 4 scallions, thinly sliced (1/2 cup)
• 1 tsp kosher salt
• 1/2 tsp fresh ground pepper
• ⅓ cup reduced-fat sour cream

Directions

1. Melt butter in a 12-inch skillet over medium-high heat. Sauté zucchini, corn, thyme, and garlic 4 to 6 minutes, tossing several times.

2. Stir in tomatoes, scallions, salt, and pepper; continue to cook, tossing mixture, until zucchini is just tender, about 2 minutes longer.

3. Remove from heat. Stir in sour cream. Serve warm or at room temperature.

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