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Sautéed Zucchini and Corn with Chives

From

June/July 2005

Sautéed Zucchini and Corn with Chives

There’s always a bumper crop of zucchini in the summer and a shortage of good zucchini recipes. But our Sautéed Zucchini and Corn with Chives recipe is a seasonal favorite and a real keeper. It’s quick dish that doesn’t turn watery—the real problem with cooking zucchini. We start by shredding the zucchini using the large holes of a box grater or the shredding disk of a food processor. Then we squeezed the grated zucchini to remove excess liquid. Cooking the zucchini in butter quickly over high heat helped to preserve its texture and delicate flavor. We combined the zucchini with fresh corn and chives for flavor and textural contrast.

Serves 4

Zucchini need a good squeeze to rid them of excess moisture. Look for smaller zucchini at the supermarket; they are much more flavorful and less watery than their larger counterparts. This recipe also works with frozen corn. Simply defrost the corn and add it during the last minute or two of cooking time.

Ingredients

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