Chopped pecans and corn kernels add a bit of crunch to this sautéed zucchini.
Zucchini-Pecan Sauté
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.
