How To Make Corn, Zucchini and Tomatoes with Goat Cheese
Savor a flavorful side dish in this corn, zucchini, tomatoes, and goat cheese recipe. Creamy sauteed veggies are served in just 30 minutes.
Serves:
Ingredients
- 1tbspextra virgin olive oil
- ½cupshallots,(about 2 shallots) chopped
- 1clovelarge garlic,minced
- 2¼cupsfresh corn kernels,(about 3 large ears corn)
- 1½cupszucchini,(about 2 small zucchinis) seeded and diced
- 1½cupstomatoes,(about 3 tomatoes) seeded and diced
- ¾tspsalt
- ¼tspfreshly ground black pepper
- ½tspsugar
- 4ozlog creamy goat cheese,(1 log)
- 2tbspfresh basil,chopped
Instructions
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Heat the olive oil in a large skillet over medium-low heat. Add the shallots and cook for about 2 minutes until soft and translucent. Add the garlic and cook for 1 minute more. Do not brown.
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Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently. Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down.
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Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined.
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Off the heat, stir in the fresh basil along with 3 tablespoons of warm water. Taste and adjust seasoning with more salt and pepper, if necessary.
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Serve warm.
Nutrition
- Calories: 163.67kcal
- Fat: 7.18g
- Saturated Fat: 3.19g
- Monounsaturated Fat: 2.72g
- Polyunsaturated Fat: 0.65g
- Carbohydrates: 19.04g
- Fiber: 2.61g
- Sugar: 4.94g
- Protein: 6.54g
- Cholesterol: 8.69mg
- Sodium: 366.89mg
- Calcium: 46.41mg
- Potassium: 371.88mg
- Iron: 1.01mg
- Vitamin A: 81.88µg
- Vitamin C: 12.14mg
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