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Zucchini Supper Side Dish




Source of Recipe


Internet


List of Ingredients




1 pound zucchini (2 medium size)
Salt
2 tablespoons butter
2 tablespoons olive oil
½ cup mild peppers, cut into short, thin strips
1 small onion, chopped
1 cup frozen corn
2/3 cup half & half (or whole milk with a little corn starch for thickening)
Black pepper


Recipe



Cut the zucchini into ½-inch cubes and toss with a teaspoon of salt in a colander. Let sit for 30 minutes. Pat zucchini dry with paper towels.

In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium heat. Add the zucchini and cook, stirring often, for 8 minutes until lightly browned. Remove zucchini from the skillet and set aside in a small bowl.

Heat the remaining 1 tablespoon butter and 1 tablespoon oil in the skillet. When hot, add the pepper, onion and corn, and cook, stirring often, over medium heat for 8 to 10 minutes. Return the zucchini to the skillet and add the half & half. (If using milk, whisk up the corn starch before adding). Bring to a boil, then reduce heat to simmer until sauce slightly thickens. Season with salt and pepper.