Nickel Allergy Friendly Gluten Free Zucchini Corn Sauté

Total time22 min

Prep time10 min

Cook time12 min

Nickel Allergy Friendly Gluten Free Zucchini Corn Sauté

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
2 tbsp grated parmesan cheese (optional)

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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