Zucchini and Fresh Corn

By rossboys

Ingredients

• 1 Tbsp olive oil
• 1/2 cup diced red onion
• 4 cloves garlic, minced
• 1/2 cup fat-free, reduced-sodium vegetable broth
• 1 cup fresh corn kernels cut from cob (~ 2 ears)
• 3 cups thinly sliced zucchini
• 1 Tbsp margarine
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• Cooking spray
• 3 Tbsp grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

In a large nonstick skillet, heat olive oil over medium heat. Add the onion and garlic and saute until slightly tender, about 3 minutes. Add the vegetable broth and corn kernels and continue to cook until the corn is heated through, about 5 minutes. Add the zucchini, cover and continue cooking an additional 5 minutes, stirring occasionally, until vegetables are tender. Mix in the margarine, salt, and pepper. Spoon the vegetable mixture into a shallow baking dish coated with cooking spray and sprinkle the top with Parmesan cheese. Place in the oven and broil until the cheese topping is golden brown, about 2 to 5 minutes.