The other day my friend invited me over for dinner (she made fish tacos--so delicious!) and asked me to bring something with zucchini. I was a little nervous about this dish because the only thing I ever really make with zucchini is zucchini bread, but this was really good. It can be eaten as a salad or as a salsa dip with chips or crackers, and tastes better warm. (I tried it cold a couple of days later and the zucchini was kind of slimy.)
Original recipe here
1 tsp olive oil
3 1/2 cups cubed zucchini (about a pound)
1 cup frozen corn
1 Tbsp chopped fresh cilantro
2 tsp fresh lime juice
salt and pepper to taste
Cook zucchini and corn in oil until the zucchini is crisp-tender (it is better a little on the crispy side--otherwise it gets a little soggy). Remove from heat and stir in cilantro, lime juice, and salt and pepper.
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