Sauteed Zucchini And Corn. Web instructions heat a 12” skillet over medium high heat. Increase the heat to high.
Sautéed Zucchini and Corn Our Salty Kitchen
Sauté for 3 minutes until softened. Web directions heat butter in a large skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Add the butter and heat until it melts then foams. Web ingredients 2 tablespoons oil 1/2 cup onions, diced 2 zucchinis (about 3 cups), sliced 2 cups fresh or frozen corn 1 red bell pepper, cut into 1/4 inch strips 1 green bell pepper, cut into 1/4 inch strips. Web instructions heat the oil in a large skillet until it is hot but not sizzling sauté the onion until tender, about three minutes add the garlic and cook stirring constantly until fragrant, about one minute. Web instructions heat a 12” skillet over medium high heat. Add the olive oil and heat. Add kernels and zucchini to onion in. Increase the heat to high. Cut kernels from ears of corn.
Sauté for 3 minutes until softened. Increase the heat to high. Add in the butter and onion; Add the corn, toss to coat in the fat, then saute. Web instructions heat the oil in a large skillet until it is hot but not sizzling sauté the onion until tender, about three minutes add the garlic and cook stirring constantly until fragrant, about one minute. Cut kernels from ears of corn. Add the butter and heat until it melts then foams. Web instructions sauté bacon in a large nonstick skillet until crispy and the fat has rendered, 5 to 8 minutes. Web instructions heat a 12” skillet over medium high heat. Add kernels and zucchini to onion in. Add zucchini and cook, stirring.
