1. In a skillet over medium-high heat, add oil
2. Add onion; cook until translucent (2 minutes). Add garlic, bell peppers, zucchini, squash, lima beans, and corn.
3. Season as desired; cook, stirring, until vegetables are tender (10 minutes). Stir in sage and serve.
1/4 cup olive oil
1 cup onion (diced)
2 garlic clove (finely chopped)
2 cups bell pepper (red, diced)
2 cups zucchini (diced)
2 cups summer squash (yellow, diced)
3 cups lima beans (frozen)
3 cups corn kernels (frozen)
2 teaspoons sage, dried OR 2 tablespoons sage (fresh, coarsely chopped)
MaterialsSkillet, chopping board, knife
More About Zucchini
How to Select
Larger zucchini tend to be watery and flavorless, with pulpy insides and large seeds. Smaller is better, so try to find one no larger than a regular-sized flashlight if you're buying standard green zucchini. Zucchini can be green, yellow, or white, but always look for a vibrant, rich color. Look for zucchini that still have a good chunk of the stem attached, as those ones will last longer.
How to Store
Store in a paper bag in the vegetable drawer of the refrigerator for up to one week. Don't store zucchini in plastic bags, as they trap in too much moisture and the zucchini will get slimy.
How to Prepare
Braised zucchini is terrific--cut the squash into pieces and put them in a skillet with a little olive oil, some minced garlic and about 2 to 3 tablespoons of water. Cover the pan and cook over medium heat until the zucchini is tender (about 5 minutes). Remove the lid and turn the heat up to high to evaporate the moisture and stir gently to coat the zucchini with the reduced juices
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