Chopped pecans and corn kernels add a bit of crunch to this sautéed zucchini.
Ingredients
1 tablespoon olive oil
2 medium zucchini, halved lengthwise and sliced crosswise ¼ inch thick
1 large shallot, thinly sliced
1 (12-ounce) bag frozen gold and white corn kernel blend, thawed
½ cup chopped pecans
2 tablespoons cold unsalted butter
1½ tablespoons minced garlic
1½ teaspoons kosher salt
½ teaspoon chili powder
½ teaspoon ground black pepper
¼ cup chopped fresh basil
Instructions
In a large skillet, heat oil over medium-high heat. Add zucchini and shallot; cook, stirring frequently, until crisp-tender, about 4 minutes. Stir in corn, pecans, cold butter, garlic, salt, chili powder, and pepper; cook until butter is melted and vegetables are tender, about 2 minutes. Sprinkle with basil.
Recipe by Louisiana Cookin' at https://louisianacookin.com/zucchini-pecan-saute/