Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 3 small-medium size zucchinis, sliced into 1/4 inch thick coins
- 1 jalapeño, seeds and ribs removed, finely chopped
- 2 minced garlic cloves
- 1/4 tsp. kosher salt
- 1 1/2 cups frozen/thawed corn
- 1 pint cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
Chili-Lime Vinaigrette
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lime juice
- 1/2 tsp. chili powder
- 1/4 tsp. kosher salt
- 1/4 tsp. ground cumin
- 3 Tbsp. finely chopped fresh cilantro, plus more for garnish
Instructions
- Heat 2 Tbsp. oil in a large skillet over medium. Add zucchini; cook 5 to 7 minutes, stirring only occasionally, until golden-brown and tender. Add jalapeño and garlic; cook 2 more minutes, until aromatic. Stir in corn, cook 1 minute, until heated through. Season with salt and transfer mixture to a bowl.
- Prepare Chili-Lime Vinaigrette by combining olive oil, lime juice, chili powder, salt, cumin, and cilantro in a small bowl; stir with a whisk.
- Add tomatoes and feta cheese to zucchini mixture. Pour dressing on top and gently toss to combine. Garnish with additional cilantro, if desired.
Nutrition
Serving: 0.5cup, Calories: 150kcal, Carbohydrates: 16g, Protein: 5g, Fat: 8g
Original recipe from Dishing Out Health can be found here!
