Stir-Fried Zucchini, Corn and Peppers – a delicious recipe with zucchini, extra-virgin olive oil, garlic, corn, pepper, sweet red pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Trim the ends from the zucchini.
2
Using a food processor, a mandolin or a sharp knife, cut the zucchini in thin, uniform rounds.
3
Heat one tablespoon of the oil in a large skillet or a wok.
4
Add the garlic, then immediately toss in the corn kernels, jalapeno pepper and red pepper and stir-fry for 30 seconds.
5
Add the zucchini and stir-fry just until the zucchini begins to wilt, about two minutes.
6
Fold in the basil and season to taste with salt and pepper.
7
Transfer to a serving dish and serve hot.
8
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.
266
kcal
Calories
25
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 pounds fresh medium-size zucchini, 1 to 2 tablespoons extra-virgin olive oil, 2 cloves garlic, minced, Kernels stripped from 3 ears fresh corn, and more.
Yes, Stir-Fried Zucchini, Corn and Peppers falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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