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Caramelized Corn, Zucchini, and Vidalia Filling
Credit:
Lisa Hubbard
Recipe Summary
Yield: Makes about 3 cups
Ingredients
Ingredient Checklist
1 teaspoon olive oil
1 teaspoon minced garlic (1 large clove)
1 Vidalia onion, thinly sliced lengthwise into slivers
3 ears corn, cut from the cob
1/2 pound baby zucchini, cut into 1/4-inch-thick rounds
Salt and freshly ground pepper
Gallery
Caramelized Corn, Zucchini, and Vidalia Filling
Credit:
Lisa Hubbard
Recipe Summary
Yield: Makes about 3 cups
Gallery
Caramelized Corn, Zucchini, and Vidalia Filling
Credit:
Lisa Hubbard
Caramelized Corn, Zucchini, and Vidalia Filling
Credit:
Lisa Hubbard
Caramelized Corn, Zucchini, and Vidalia Filling
Recipe Summary
Yield: Makes about 3 cups
Recipe Summary
Yield: Makes about 3 cups
Yield: Makes about 3 cups
Makes about 3 cups
Ingredients
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon minced garlic (1 large clove)
- 1 Vidalia onion, thinly sliced lengthwise into slivers
- 3 ears corn, cut from the cob
- 1/2 pound baby zucchini, cut into 1/4-inch-thick rounds
- Salt and freshly ground pepper
Directions
Heat a medium saute pan over medium heat. Add oil, garlic, and Vidalia onion, and saute until translucent, about 5 minutes.
Add corn, zucchini, and 1/4 to 1/2 cup water, and cook, stirring occasionally, until tender and caramelized, about 10 minutes. Season with salt and pepper.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Caramelized Corn, Zucchini, and Vidalia Filling
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Caramelized Corn, Zucchini, and Vidalia Filling
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
