Stir-Fried Zucchini, Corn and Peppers
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds fresh medium-size zucchini
- 1 to 2tablespoons extra-virgin olive oil
- 2cloves garlic, minced
- Kernels stripped from 3 ears fresh corn
- ½jalapeno pepper, seeded and minced
- ½cup very finely chopped sweet red pepper
- 1tablespoon slivered fresh basil leaves
- Salt and freshly ground black pepper
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Preparation
- Step 1
Trim the ends from the zucchini. Using a food processor, a mandolin or a sharp knife, cut the zucchini in thin, uniform rounds.
- Step 2
Heat one tablespoon of the oil in a large skillet or a wok. Add the garlic, then immediately toss in the corn kernels, jalapeno pepper and red pepper and stir-fry for 30 seconds. Add the zucchini and stir-fry just until the zucchini begins to wilt, about two minutes.
- Step 3
Fold in the basil and season to taste with salt and pepper. Transfer to a serving dish and serve hot. The dish can also be set aside to cool to room temperature before serving, but if so, the ingredients will benefit from the addition of another tablespoon of olive oil drizzled over them.
Private Notes
Comments
Beautiful colours, but I also found it bland. I recommend adding dill, more jalapeño, and garnishing with feta and lemon wedges.
As written, the recipe is somewhat bland. Bumped it up with a tablespoon of ancho powder and double the basil. Also added some plant-based ground to satisfy the protein concern of some in the house. Served over rice.
Perfect when everything is fresh and bursting with flavor. And versatile; add some cherry tomatoes, other herbs, etc.
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