Corn and zucchini are both great summer vegetables and they come together in this recipe to make a tasty and easy side dish. The veggies take all for two minutes to prepare and the dish can cook away on the stove while you’re working on the entree. If it gets done before the rest of the meal, just pop it into a serving bowl, cover with foil and set it a warm oven. Be careful getting it out; it will be hot. (I know this because I’m always getting burned this way; my mind just doesn’t associate my serving bowls with “hot”!)

Since this recipe has only three ingredients it will be going into the “Easy Gluten Free” category. I redid the category section of the sidebar over the weekend, so take a minute to check it out when you have a chance.

Zucchini & Corn Sauté Recipe

(Yield: 4 side servings)

kernels from two ears of sweet corn (or 1 1/2 c. corn kernels, if using canned or frozen)
2 medium zucchini, cut into half moons
feta cheese

1. First stand the ear of corn upright and hold it with one hand. Then use a sharp serrated knife to cut the kernels from the cob. Start from the top and cut straight down to the bottom. Rotate the ear and repeat. Be careful not to cut so far in that you cut part of the cob off too.

2. Slice the zucchini lengthwise and then slice each section so that you have little half-moons of zucchini. If your zucchini is on the large side, you can cut it into fourths before you slice it.

3. Sauté the zucchini and corn in a skillet over medium-low to medium heat. Add a little water to the skillet if needed. The corn and zucchini will give off their own water so you won’t need much. Season to tasted with salt and pepper. Cook until you can easily stick a fork through the zucchini; 10 – 15 minutes maybe? I forgot to watch the clock =) Top with feta cheese and serve.

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• White Bean “Crab Cakes” with Savory Peach and Corn Salad
• Lazy Man’s Beer Battered Onion Rings
• Gluten Free Southern Fried Okra
• Roasted Asparagus
• Vegetable Gumbo Recipe

After feeding and bathing a fussy toddler last night, I needed a quick and easy supper. Quesadillas made with corn tortillas are a old stand-by in our household, and since they have the advantage of not requiring an oven, that’s what we had.

I had a refrigerator full of vegetables from my visit to our local farmer’s stand on Saturday, so I decided to change up my recipe and make quesadillas with traditional summer veggies. This recipe may come in handy for those of you dealing with abundant quantities of zucchini and yellow squash. These quesadillas were lighter than my “Caramelized Onion and Bell Pepper Quesadillas”, and thus were perfect for a hot Alabama summer night.

The corn cakes in the top right-hand corner of the picture were particularly yummy and will be featured in my next post (probably Friday or Saturday). And, if you have left-over quesadillas, they are great for a brown-bag lunch the next day.

Summer Veggie Quesadillas

1/4 medium onion
1 medium zuchinni
1 medium yellow summer squash
1 small red bell pepper
1 Tbsp. canola oil
1 Tbsp. McCormick Fajita Seasoning
8 oz. grated cheese
8 corn tortillas
cilantro
sour cream
salsa

1. Dice the veggies into small pieces so that the smaller than normal corn quesadillas will stick together.

2. Heat canola oil in a large skillet over medium heat. Add the veggies and fajita seasoning and saute until tender.

3. Remove veggies to a bowl so that you can use the skillet to cook the quesadillas.

4. Turn the skillet down to medium-low. Place one corn tortilla on the skillet; sprinkle it with cheese; spread two heaping spoonfuls (I used one of our soup spoons) of veggies on top of the cheese; sprinkle some more cheese on the veggies; top with another corn tortilla.

5. Let the tortilla cook until you see that the cheese on the bottom of the quesadilla has melted. Then flip the quesadilla and let the other side cook until its cheese has melted too. Remove the quesadilla to a serving plate and repeat steps 4 and 5 until all of the veggies have been used.

6. Top the quesadillas with sour cream, salsa, and cilantro and then enjoy their yummy goodness!

Related Posts:

• Zucchini Corn Sauté