Thanks again to one of my most favorite cooks to follow Pamela Salzman. I love this recipe for the summer when the zucchini is fresh and delicious as well as the tomatoes and the corn. Can be served at room temperature which is always perfect. Pretty easy prep and comes together beautifully in a short amount of time. Grab the zucchini , tomatoes, and corn and get cooking on this one. I also added a jalapeño ( seeded) and some Basil for extra flavor. Perfect accompaniment to any BBQ or meal.

Ingredients:

2 medium size zucchini- diced

2 tablespoons butter (unsalted)

1 jalapeno seeded and finely chopped – if you don’t remove the seeds this will have a lot of kick, I removed almost all of the seeds

Kosher Salt and freshly ground black pepper to taste

2 -3 ears of corn –removed corn from cobs

1/2 pint of cherry tomatoes — halved

2 oz. of feta cheese , crumbled — I just sort of eyeballed it — didn’t use a lot as I didn’t want it to overpower the flavor of veggies

some fresh basil leaves torn by hand, just eyeball it

Directions:

In a large skillet (12″ or more) melt the butter over medium low heat. Add the zucchini and jalapeño and sauté until just tender about 5 minutes or so.

Add the corn, tomatoes, a big pinch of salt and black pepper to taste and sauté until the tomatoes soften, probably another 5 minutes or so. Taste for seasoning.

Transfer to a serving bowl, and top with crumbled feta and basil.

Enjoy!

and thanks again to Pamela Salzman for a delicious recipe.