Placed diced zucchini in a colander set over a bowl. Sprinkle
with salt, toss and let stand 20 min. (this draws the excess
liquid out of the zucchini.
Transfer zucchini to a kitchen towel and pat dry.
Heat oil in a large nonstick skillet over medium high heat. Add
onion and garlic; sauce 3 to 5 min. until soft. Do not brown.
Add zucchini and corn kernels. Saute 6 to 7 min. until
vegetables are almost tender.
Add diced tomato, saute 2 to 3 minutes until softened and
zucchini is tender. Remove from heat and stir in cheese if
desired.
Originally Submitted
11/17/2014
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