Creamy Corned Zucchini And Peppers Food

STIR-FRIED ZUCCHINI, CORN AND PEPPERS

Steps:

• Trim the ends from the zucchini. Using a food processor, a mandolin or a sharp knife, cut the zucchini in thin, uniform rounds.
• Heat one tablespoon of the oil in a large skillet or a wok. Add the garlic, then immediately toss in the corn kernels, jalapeno pepper and red pepper and stir-fry for 30 seconds. Add the zucchini and stir-fry just until the zucchini begins to wilt, about two minutes.
• Fold in the basil and season to taste with salt and pepper. Transfer to a serving dish and serve hot. The dish can also be set aside to cool to room temperature before serving, but if so, the ingredients will benefit from the addition of another tablespoon of olive oil drizzled over them.

STIR-FRIED ZUCCHINI WITH CORN AND SWEET BELL PEPPER

Steps:

• In a large skillet, cook the onion in the olive oil over moderate heat until it is softened and just beginning to color around the edges, about 3 minutes.
• Add the garlic and bell pepper.
• Cook, stirring until the pepper begins to soften, 2 to 3 minutes.
• Add the cumin and hot pepper and cook, stirring, for 1 minute.
• Add the zucchini and season with the salt.
• Cook stirring occasionally, until the zucchini is tender but still firm, 3 to 5 minutes.
• Add the corn and cook, stirring frequently, until hot, about 2 minutes.
• Sprinkle on the lime juice and serve hot or at room temperature.

CREAMY ZUCCHINI AND CORN

Steps:

• Heat dressing in large skillet on medium-high heat. Add vegetables; cook and stir 8 to 10 min. or until crisp-tender. Remove from heat.
• Stir in cheese and sour cream; cook on medium heat 3 to 5 min. or until cheese is melted and vegetable mixture is heated through, stirring frequently.
• Top with bacon and cilantro.

CREAMY LINGUINI WITH CHICKEN, ZUCCHINI AND RED BELL PEPPER

Steps:

• Heat oil in large skillet over medium heat. Add diced zucchini, diced red pepper and minced garlic to hot oil. Season with salt and red pepper flakes. Cook, turning occasionally, until zucchini and red pepper are slightly browned on each side, about 20 minutes. Meanwhile, bake chicken in shallow glass baking dish at 350 degrees for 25 minutes and bring a large pot of generously salted water to boil. Cook pasta until al dente, about 8 to 10 minutes. Drain, and set aside. Stir 2% milk into zucchini and red pepper, and simmer until it is reduced by about half, about 10 minutes. Cut chicken into bite sized pieces. Add chicken and pasta to skillet, and stir well. Mix in 1/2 cup of parmesan cheese. Sprinkle parsley over top and toss.