Chef Jess' Zucchini, Corn & Cheese

Chef Jess' Zucchini, Corn & Cheese

Yield: Serves 4

Ingredients

2 medium zucchinis, well rinsed

1 can of corn niblets, drained (or about 1 cup of frozen corn)

1 large garlic clove, minced

3/4 – 1 cup shredded mozzarella cheese (I like pizza mozzarella!)

Olive oil

Salt

Freshly ground pepper

Directions

1. Slice zucchini in half lengthwise. Slice each half into 1/4” slices. Heat non-stick pan over medium-high heat. When hot, add olive oil, about 1 tablespoon. Add zucchini and stir to coat with oil.

2. Add garlic and reduce heat to medium. Cook zucchini until softened but still a bit firm. Add corn and season with salt and pepper to taste. Cook until corn is heated through.

3. Spread zucchini and corn mixture evenly over bottom of pan. Sprinkle with cheese, cover with a lid and remove from heat. Let sit 1-2 minutes or until cheese is melted.

Note* When in season, fresh corn on the cob and garden fresh zucchini makes it special. Add fresh corn niblets in at the same time as the zucchini. Leftover cooked corn on the cob works great too. Just slice corn off cob and add in at the end to heat through. Experiment with different cheeses to make it your own.

To view the kitchen essentials needed to make this recipe, click here.