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Categories:
corn butter onions zucchini tomatoes water salt black pepper sweet basil freshly grated Parmesan cheese
Viewed: 56 - Published at: a year agoIngredients
- 2 ears fresh corn
- 3 Tbsp. butter or bacon grease
- 2 medium onions, chopped
- 3 medium zucchini
- 3 medium yellow summer squash
- 4 medium tomatoes
- 1/4 c. water
- 1 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. sweet basil
- 1/2 c. freshly grated Parmesan cheese
Method
- Cut corn off the cob.
- In large cast-iron skillet, melt butter or bacon grease.
- Stir in corn and onions.
- Cut zucchini and yellow squash into 2-inch slices, then quarter each slice.
- Add to skillet.
- Cook 5 minutes, stirring occasionally.
- Quarter tomatoes and cut each quarter in half.
- Add tomatoes, 1/4 cup water, salt, pepper and basil.
- Cover and cook 10 minutes or until vegetables are crisp-tender, not mushy, stirring occasionally.
- Serve hot, sprinkled with freshly grated Parmesan cheese.
- Serves 6 to 8.
