Eosinophilic Esophagitis Friendly Gluten Free Zucchini Corn Sauté
Total time22 min
Prep time10 min
Cook time12 min
5.0(28)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 lb zucchini (about 2 medium), cut into ½-inch half-moons
- 2 cups fresh or thawed frozen corn kernels (from about 2 ears)
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh basil, thinly sliced
- 2 tbsp grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the zucchini in a single layer and cook, undisturbed, for 3 minutes, until the cut sides are golden. Stir and cook for 1 minute more, until just tender.
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