Our neighbors are out of town so we are taking care of their chickens and their fish and their garden. They are way more on the ball and got their garden in early and so we are reaping the benefits in zucchini and yellow squash so this was on the menu last night. I’ve also been enjoying the fresh eggs and have made German Pancakes and Blue Ribbon Zucchini Bread. Thanks Tami and Micah!
2 1/2 tablespoons olive oil, divided
2 medium zucchinis, halved lengthwise and cut into slices
2 medium yellow squash, halved lengthwise and cut into slices
1/2 teaspoon salt, divided
2 1/2 cups frozen fire roasted corn, thawed (I had corn on the cob leftover from dinner the other night so used that)
1 teaspoon lime zest plus 2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili powder
3 tablespoons fresh Cotija cheese or queso fresco, crumbled (I used Feta)
1/2 cup halved grape tomatoes
1 Heat 1 tablespoon olive oil in large skillet over medium high heat. Add zucchini and yellow squash and season with 1/4 teaspoon salt. Cook 5 – 6 minutes, stirring occasionally, until golden brown and tender. Stir in corn and cook 1 – 2 minutes until heated through. Transfer to serving bowl.
2 Combine remaining 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, lime zest and juice, garlic, and chili powder and whisk until combined. Pour dressing over veggies and toss gently to combine. Sprinkle with cheese and chopped tomatoes.
recipe from Dishing Out Health