Friday, August 26, 2011

Zucchini and Corn with Basil

(This is something I can't eat on my current 28-day detox, but I'll be enjoying it again after!)

This is a quick side dish I adapted from a recipe found on Tasty Kitchen.  I took out the cream and lemon, preferring to let the basil shine as the strongest flavor.  The leek and basil really dress up the zucchini and corn, and it makes a perfect summer side for grilled meats.

Zucchini and Corn with Basil

1 zucchini
1 can corn
1 leek
1 large handful fresh basil
1 Tbsp olive oil
1 Tbsp butter
salt and pepper

-Prepare the leek by chopping off the end and the stalks - you'll just use the white and light green part.  Cut it in half lengthwise, and hold it/fan it under running water to rinse it.  Then slice it thinly, cross-wise, into thin slices.
-Slice the zucchini into thin rounds, and then quarter the rounds.  Chiffonade the basil.
-Heat the butter and olive oil in a large pan.  Add the leeks, and saute until translucent.  Add the zucchini and corn, and saute 3-5 minutes.  Add the basil, salt, and pepper, and serve.



Nana said...

I'll bet that's good cold too! I'll try it this weekend. Love leeks and I can use the rest of the bunch for vichyssoise. YUM! Thanks

nana said...

Well I tried it and LOVED it! I used about 1/2 tsp of fresh lemon zest but no cream. I'm having the little bit that was left cold today for lunch. Very, very good!!!

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