- 1 tablespoon vegetable oil
- 1/2 red onion, sliced
- salt and pepper to taste
- 1 pound zucchini, sliced
- 1 tablespoon crushed garlic
- 1 (14.5 ounce) can diced tomatoes
- 1 (15.25 ounce) can whole kernel corn, drained
- 1/2 cup heavy cream
- Heat oil in a large saucepan over medium heat. Stir in red onion, salt and pepper, and cook about 5 minutes, until onion is tender. Stir in zucchini, and cook 3 to 5 minutes. Mix in garlic and tomatoes. Continue cooking, stirring occasionally, until the mixture comes to a boil.
- Stir corn and cream into the mixture. Reduce heat to low, and continue cooking, stirring occasionally until thick and bubbly, 15 to 20 minutes.
03/10/2017
recipepes.com
Creamy Zucchini, recipe
PT15M
PT1H
5
455 calories
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