Ingredients
- 1 tbsp olive oil
- 4 minced garlic cloves
- 2 medium zucchinis - sliced into circles, then quartered
- 1 cup frozen corn
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp granulated sugar - optional
- ¼ tsp ground black pepper
- ¼ tsp red pepper flakes - or less if you don't want heat
- 1 pint cherry or grape tomatoes - halved
- 2 chopped green onions
Instructions
- Chop 2 medium zucchinis into circles then quartered, chop 1 cup cherry or grape tomatoes in half, and measure out 1 cup frozen corn (no need to cook beforehand; it will heat in the skillet).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the 4 minced garlic cloves and cook 30 seconds. Next add the 2 chopped zucchinis and cook for 4-5 minutes, stirring occasionally, until it starts to soften when poked with a fork. Add more olive oil during cooking if needed.
- Now add 1 cup frozen corn, along with spices: ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon granulated sugar, and ¼ teaspoon red pepper flakes. Stir to combine. Cook for 1 minute.
- Add 1 cup halved cherry tomatoes stirring to combine. Cook for another 1-2 minutes until the tomatoes soften and zucchini is tender when poked with a fork. Add more olive oil during this stage if needed.
- Remove the skillet from heat and mix in 2 chopped green onions. Now it's ready to serve.
Nutrition Info
Calories: 79kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 212mg | Potassium: 450mg | Fiber: 2g | Sugar: 4g | Vitamin A: 586IU | Vitamin C: 33mg | Calcium: 31mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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