Featured Recipe
Sauteed Zucchini and Corn with Chives
Shred zucchini on larger holes of box grater or with
shredding disk of food processor. Wrap shredded
zucchini in triple layer of paper towels and squeeze out
excess liquid.
Heat butter in larger nonstick skillet over medium-high heat.
When foaming subsides, add shallot and cook, stirring
occasionally, until soft, 2 to 3 minutes. Add zucchini and
corn and cook, stirring occasionally, until tender, 6 to 8
minutes. Stir in chives and season to taste with salt and
pepper. Serve immediately.
