Description
Sweet corn cut off the cob, red ripe tomatoes, and zucchini are the stars in my latest obsession. Topped with creamy feta and toasted Panko, this dish offers the best of the best!
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced or pressed through a garlic press
- 1/2 cup grape tomatoes, halved
- 3 medium sized zucchini, spiraled
- 1 ear of corn, kernels cut off the cob
- 2 tablespoons crumbled feta cheese
- salt and pepper to taste
- 1 tablespoon butter
- 1/4 cup Italian seasoned Panko (coarse breadcrumbs)
Instructions
- In a medium sized skillet, melt butter and oil over medium high heat. Add garlic and tomatoes, and cook for 2 minutes or until fragrant. Add zucchini and corn and cook 2-3 more minutes, stirring occasionally, until zucchini is just beginning to soften. Remove from heat and add feta.
- In a separate skillet, heat an additional tablespoon of butter over medium high heat until melted. Add panko and stir to coat in butter. Cook until lightly toasted, about 2-3 minutes.
- Sprinkle toasted panko over the zucchini and serve immediately.
Nutrition
- Serving Size: 1 Serving
- Calories: 175
- Sugar: 5.1g
- Sodium: 283mg
- Fat: 12g
- Saturated Fat: 5.1g
- Unsaturated Fat: 5.6g
- Trans Fat: 0.2g
- Carbohydrates: 16g
- Fiber: 2.8g
- Protein: 4.6g
- Cholesterol: 19mg
